MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Rum Couscous Cake
 Categories: Cakes, Alcohol
      Yield: 8 Servings
 
    3/4 c  Canned pumpkin;
           - solid pack or puree
    1/2 c  Natural sugar
      2 tb Rum
      1 ts Vanilla extract
    3/4 ts Ground cinnamon
    1/4 ts Ground allspice
    1/4 ts Ground nutmeg
  1 1/2 c  Apple juice
      1 pn Salt
      1 c  Instant couscous
 
  This unusual no-bake cake has a moist texture similar to that of bread
  pudding, but it is made in a springform pan and is cut into wedges
  like a cheesecake.
  
  In a food processor, combine the pumpkin, 1/4 cup sugar, rum, and
  vanilla until smooth. Add the spices and blend thoroughly until well
  combined. Set aside.
  
  In a medium sized saucepan, combine the apple juice, remaining 1/4 cup
  sugar, and salt, and bring to a boil. Reduce the heat to low and stir
  in the couscous. Cover and simmer for 2 minutes, turn off the heat,
  and stir in the pumpkin mixture until well blended. Cover and set
  aside for 5 minutes.
  
  Lightly oil a 8 or 9" springform pan. Spread the mixture into the pan,
  pressing the mixture firmly and evenly in the pan. Chill for several
  hours or overnight for easier slicing. Remove the sides of the pan,
  using a knife to loosen if necessary. Cut into wedges.
  
  Recipe by Vegan Planet by Robin Robertson
 
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