Raspberry-Pear Couscous Cake

Ingredients

 * 1 cup couscous
 * water
 * 3 unflavored gelatin
 * 1 cup water
 * 4 cup apple juice
 * 1 tsp vanilla
 * 1 tsp ground cinnamon
 * 1 pint raspberry
 * 3 fresh california bartlett pe
 * 1 lemon

Directions
Place couscous in fine mesh steamer or line bottom of steamer with cheesecloth. Moisten couscous with water. Cover and steam 5 minutes. Remove and place in 13 X 9 X 2-inch baking dish, fluffing up couscous to cool. In medium saucepan, sprinkle gelatin on 1 cup water; let stand 5 minutes. Heat until gelatin dissolves. Add apple juice and combine thoroughly. Measure out 2 cups apple juice mixture and add vanilla and cinnamon. Pour over couscous and chill about 30 minutes. To remaining apple juice add raspberries, pears, lemon juice and peel. Gently spoon over couscous mixture. Chill about 2 hours until firm.