Couscous with strawberries
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1 cup of couscous white
3 cups Apple juice
1 tablespoon of cream almond butter
essence or lemon peel
5-6 g agar agar flakes (2 tablespoons)
3 baskets of strawberries
Let the agar agar to soak in 2 cups of Apple juice for half an hour.
Amalagamate the mixture with 1 tablespoon of almond butter.
Spread in a baking pan moistened with water and pressed OK.
Heat the agar agar in Apple juice and boil for a few minutes until it is completely dissolved.
Turn off the heat, add the lemon rind (or essence) and the strawberries, cut into pieces.
Wait a few minutes and then pour over couscous.
Leave in the fridge for a few hours to set before serving.
(Thanks to Francesca Bracchi - Tra Terra e Cielo, Maggio 2007)