Cherry Couscous Pudding Food

CHERRY COUSCOUS PUDDING

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

CHERRY COUSCOUS 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.

COCONUT COUSCOUS PUDDING

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.

COUSCOUS PUDDING

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.

CHERRY WALNUT COUSCOUS PUDDING MIX

Steps:

• 1. AT HOME: In an airtight plastic bag, combine all ingredients except water, Seal bag.
• 2. AT CAMP : In a medium saucepan, bring water to a boil.
• 3. Stir in pudding mix, cover and remove from heat. Let stand for 10 minutes. Stir with a fork.
• 4. Serve: Makes about 1⅔ cups dry mix and 2 cups cooked pudding, for 2 servings.