Couscous Pudding Food

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COUSCOUS PUDDING WITH CARAMELIZED PECANS



Couscous Pudding with Caramelized Pecans image

We really love rice pudding, but were out of rice so I decided to substitute couscous and it came out great.

Provided by TK from Long Beach

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 2h15m

Yield 4

Number Of Ingredients 10

⅔ cup water
½ cup couscous
¼ teaspoon salt
2 cups fat-free milk
¼ cup white sugar
2 eggs
½ teaspoon vanilla extract
3 tablespoons butter
½ cup chopped pecans
½ cup white sugar

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.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 62.6 g, Cholesterol 118.3 mg, Fat 22.1 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 7.3 g, Sodium 296.5 mg, Sugar 44.4 g

CAAKIRI (COUSCOUS PUDDING)



Caakiri (Couscous Pudding) image

Make and share this Caakiri (Couscous Pudding) recipe from Food.com.

Provided by Random Rachel

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups couscous
1 cup evaporated milk
2 cups yogurt (plain or vanilla)
1 cup sour cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1 dash nutmeg (optional)
crushed pineapple or mint (to garnish)

Steps:

  • Prepare 2 cups of couscous according to package directions and allow to cool.
  • Combine evaporated milk, yogurt, sour cream, sugar, and vanilla. Stir yogurt mixture into couscous.
  • Add more sugar, to taste. Garnish as desired. Serve warm or chilled.

CHERRY COUSCOUS PUDDING



Cherry Couscous Pudding image

Provided by Alton Brown

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

1/2 cup milk
3 tablespoons sugar
1/4 cup dried cherries
1 vanilla bean, pulp scraped
1 1/2 cups steamed couscous
1 (8-ounce) container vanilla flavored yogurt
1/4 teaspoon ground cinnamon

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.

CHERRY COUSCOUS PUDDING



Cherry Couscous Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Number Of Ingredients 0

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

Nutrition Facts : Calories 263 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 1 milligrams, Sodium 136 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 8 grams, Sugar 28 grams

PINEAPPLE AND BANANA COUSCOUS PUDDING



Pineapple and Banana Couscous Pudding image

Categories     Milk/Cream     Mixer     Fruit     Dessert     Tropical Fruit     Banana     Pineapple     Winter     Couscous     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup water
1/2 cup plain couscous
1 tablespoon unsalted butter
1/2 large banana, chopped (about 1/2 cup)
1 tablespoon (packed) golden brown sugar
1 1/2 cups plus 2 tablespoons chilled whipping cream
5 tablespoons sweetened cream of coconut (such as Coco López)*
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh pineapple

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.

COUSCOUS PUDDING



Couscous Pudding image

Here's another way to use couscous that updates an old favorite:) Don't leave out the grated orange rind!

Provided by TishT

Categories     Dessert

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

1 large egg
1 large egg white
1/4 cup sugar
2 3/4 cups low-fat milk (regular works fine too)
1 teaspoon orange rind, grated
1/4 teaspoon salt
1 cup couscous, uncooked
3 tablespoons raisins
2 tablespoons pine nuts or 2 tablespoons almonds, coarsely chopped
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 179.1, Fat 3, SaturatedFat 0.9, Cholesterol 30.6, Sodium 127.8, Carbohydrate 30.6, Fiber 1.3, Sugar 13, Protein 7.2

COCONUT COUSCOUS PUDDING



Coconut Couscous Pudding image

Make and share this Coconut Couscous Pudding recipe from Food.com.

Provided by katew

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup couscous
3/4 cup coconut
1 tablespoon cornflour
3/4 cup soymilk
3/4 cup coconut milk, lite
1/4 cup golden syrup
1/2 teaspoon mixed spice
yoghurt, to serve

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.

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