No Bake Strawberry Couscous Cake

Discover the delightful fusion of texture and flavor with this No Bake Strawberry Couscous Cake—a refreshing, unique dessert perfect for any occasion. Crafted with fluffy, honey-sweetened couscous folded into creamy Greek yogurt, this cake is layered over a buttery graham cracker crust for the ultimate no-bake indulgence. Juicy fresh strawberries and a glossy strawberry jam glaze crown each slice with a burst of natural sweetness. Gelatin ensures a perfectly set consistency, while the quick preparation time (just 25 minutes) makes it an easy, stress-free option. This light, fruity dessert is ideal for summer gatherings, brunches, or whenever you're craving a healthier sweet treat. Refrigerate, serve chilled, and savor every refreshing bite of this standout no-bake cake! Perfect for fans of strawberry desserts and unconventional no-bake recipes.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

Ingredients

• 1 cup couscous
• 1.5 cups hot water
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1 cup greek yogurt
• 2 tablespoons powdered sugar
• 2 cups fresh strawberries
• 1 tablespoon gelatin
• 3 tablespoons cold water
• 2 tablespoons strawberry jam
• 2 tablespoons butter
• 1.5 cups crushed graham crackers

Directions

Step 1

In a small mixing bowl, combine the crushed graham crackers with melted butter. Mix until the consistency resembles wet sand.

Step 2

Press the graham cracker mixture into the bottom of a 9-inch springform pan to create an even crust. Set aside.

Step 3

Place the couscous in a heat-resistant mixing bowl. Pour 1.5 cups of hot water over it. Cover and let sit for 10 minutes or until fully absorbed. Fluff with a fork.

Step 4

Stir in honey and vanilla extract into the couscous while it is still warm. Let the mixture cool completely to room temperature.

Step 5

In a separate bowl, whisk together the Greek yogurt and powdered sugar until smooth. Once the couscous is cool, fold it into the yogurt mixture.

Step 6

Prepare the gelatin by sprinkling 1 tablespoon of gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom, then heat gently in the microwave for 10-15 seconds until dissolved. Mix the gelatin into the couscous-yogurt mixture.

Step 7

Chop 1.5 cups of fresh strawberries and fold them gently into the couscous mixture.

Step 8

Pour the couscous mixture over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula.

Step 9

Spread the strawberry jam evenly on top of the couscous layer as a glaze.

Step 10

Decorate with the remaining 0.5 cup of sliced fresh strawberries on top.

Step 11

Refrigerate the cake for at least 4 hours, or until fully set.

Step 12

Once the cake has set, release it from the springform pan and serve chilled. Enjoy!

Nutrition Facts

Serving size	1199.1 grams (1199.1g)

Amount per serving	% Daily Value*
Calories	1613

Total Fat 42.20g	54%
Saturated Fat 17.40g	87%
Polyunsaturated Fat 0.80g
Cholesterol 66mg	22%
Sodium 1382mg	60%
Total Carbohydrate 288.90g	105%
Dietary Fiber 13.70g	49%
Total Sugars 136.10g
Protein 20.40g	41%

Vitamin D 5IU	23%
Calcium 202mg	16%
Iron 8mg	47%
Potassium 854mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 5.0%

Carbs: 71.5%