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Fruit Salad with Couscous - pareve

Posted by : Ruth Heiges

350 grams (12.5 oz.) instant couscous
1 liter (1 quart) orange juice
1/2 liter (1 pint) guava juice (or peach or mango juice)
1 cup chopped cherries
1 cup chopped nectarines
1 cup chopped green grapes
honey, optional

Soak the couscous in the orange and guava juices until it has completely
absorbed them.

When the couscous is ready, do the following:

1. Using a small disposable plastic cup as a mold (approx. a 6-oz. cup),
layer a generous teaspoonful of each fruit into the cup (keeping in mind an
aesthetic contrast of the colors).

2. Layer up to two teaspoonsful of couscous on top of the fruit and pack
down firmly.

3. Overturn the cup on a serving dish and unmold. (Push down on the end of
the cup to force out the contents.)

4. Drizzle a bit of honey over the fruit (optional).

Ruth

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