Honey mango upside-down cake
Rosh Hashana, with tropical twist
Honey mango upside-down cake: Chef Michelle Bernstein developed this recipe specifically for our Rosh Hashana story. She considers it a cross between a sponge cake and a honey cake, with a fluffier texture. (Bill Hogan/Chicago Tribune)
Prep: 5 minutes
Cook: 20 minutes
4 tablespoons butter
3 cups Israeli couscous
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1/2 teaspoon salt
Freshly ground pepper
1/4 cup each, finely chopped: Italian parsley, mint
Heat the butter in a large saucepan over medium heat. Add the couscous and cinnamon; cook, stirring, 4-6 minutes. Add the broth, season with salt and pepper to taste; cook until the broth is absorbed. Stir in the herbs.
Per serving: 311 calories, 6 g fat, 4 g saturated fat, 15 mg cholesterol, 53 g carbohydrates, 9 g protein, 384 mg sodium, 4 g fiber.