Well, my beekeeping classes are winding down, only three more to go after this evening’s.  It’s been a fantastic session where we’ve been able to see the bees in their full growth and honey production – so different from last year when we had a cold, wet spring.  Our queens have been laying eggs like they have nothing better to do and the worker bees have been producing frame after frame of the loveliest-smelling honeycomb that you could ever imagine.  Hopefully in the last few weeks, our instructors will show us the incredibly messy, gooey and sticky process that is spinning out the honey.  Yes, I’ll be sure to take pictures!

So, as we’re nearing the end of this class, I thought I’d take something special to have with our post-class cuppa.  I happened across this recipe earlier this week (gotta love serendipity!) and thought it sounded different and creative and too yummy for words!  And, considering it’s made with couscous, it’s a great recipe for you to make with your kids – you don’t have to worry about all the small, persnikety things that you have to keep in mind when you’re cooking with tempermental ingredients (like not overbeating the flour) – oh, and there’s no baking!! 

Honey and Couscous Cake

  • 2  3/4 cups couscous
  • 2 1/2 cups boiling water
  • 2 cups mixture raisins and currants – I like to mix in some dried cranberries, you can also add dried apricots
  • 1/4 cup sliced almonds
  • 1/2 tsp cinnamon
  • 1 Tbsp lime juice
  • 3 Tbsp orange juice
  • 1-1 lb. jar honey (plus a little more for drizzling)
  • Greek yogurt mixed with a little orange juice to serve on the side

Prepare a square pan by lightly buttering it and lining with parchment paper.  Mix the couscous and boiling water and set aside for 10-15 minutes.  In the meantime, mix the honey, fruit juices, cinnamon and dried fruit and let sit while the couscous is doing its thing.  When couscous is done, pour it into the honey mixture and stir well, then add in the almonds and spoon into the prepared pan.  Cover lightly with plastic wrap, then use your hands to really press the mixture firmly down into the pan.  Let it sit for a couple of hours at room temp, then turn it out onto a tray and cut into squares.  Serve drizzled with honey, sprinkled with almonds and a little Greek yogurt mixed with a squeeze of orange juice on the side.

ADDED:  After thinking about this and discussing it with my other baker friends, we came to the conclusion that throwing in some salted pumpkin seeds to the mix would add to the texture and interesting flavor !

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