Couscous Pudding Recipes

Steps:

• In a medium sided bowl, beat together the egg, egg white, and 2 Tbs of the sugar.
• In a medium sized saucepan, combine the milk, the remaining 2 Tbs sugar, orange rind, and salt and bring to a simmer over moderate heat.
• Slowly pour the warmed milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over moderate heat, stirring constantly for 4 minutes or until thickened.
• Add the couscous and cook, stirring constantly, 6 minutes more.
• Remove from the heat, cover and let stand for 6 minutes or until the couscous is tender.
• Stir in the raisins, nuts and vanilla.
• Serve warm or at room temperature.

Steps:

• Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
• Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
• Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
• Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.

Steps:

• Heat milk, sugar and cherries in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes. Add pulp from vanilla bean to milk and whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard cups, sprinkle with cinnamon and refrigerate for 1 hour.

Steps:

• Bring 1 cup each skim milk and almond milk, 1/4 cup sugar, 1/4 teaspoon almond extract and a pinch of salt to a boil in a saucepan over medium heat. Add 3/4 cup whole-wheat couscous, 1/2 cup dried cherries and 1 cinnamon stick; cover and cook 2 minutes. Remove from the heat and let sit, covered, 8 minutes. Fluff with a fork, remove the cinnamon stick and divide among bowls. Top with toasted sliced almonds and honey, if desired.
• Serves: 4 (does not include the optional garnish); Calories: 263; Total Fat 1 grams; Saturated Fat: 0 grams; Protein: 8 grams; Total carbohydrates: 58 grams; Sugar: 28 grams Fiber: 5 grams; Cholesterol: 1 milligrams; Sodium: 136 milligrams

Steps:

• Place couscous and coconut in bowl.
• Pour over 1 1/2 cups boiling water, stir well.
• Cover and stand five minutes.
• In a pot place cornflour, spices,milk and syrup.
• Whisk to combine and cook over moderate heat.
• Stir constantly till mixture thickens.
• Add couscous, mix well.
• Spoon into serving dishes, cool 30 minutes till set.
• Serve with yoghurt.

Steps:

• Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork.
• Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool.
• Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec. Reserve 6 tablespoons whipped cream mixture for topping. Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls. (Can be made 4 hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.)
• Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.
• Cream of coconut is available in the liquor section of most supermarkets.