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
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
BAKED CHERRY PUDDING
Our mother's recipes pleased all six of her children. One of my brothers was especially fond of her cherry pudding. Every time he came home, Mom would bake this cake-like treat. Now, I surprise him with it whenever he visits me.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11x7-in. baking dish; set aside., In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 86g carbohydrate (68g sugars, Fiber 1g fiber), Protein 4g protein.
COUSCOUS PUDDING WITH CARAMELIZED PECANS
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
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
CHERRY COUSCOUS PUDDING
Make and share this Cherry Couscous Pudding recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
- Scrape pulp from vanilla bean and add to milk. Whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine.
- Divide evenly among 6 custard cups, sprinkle with cinnamon and refrigerate for 1 hour.
Nutrition Facts : Calories 223.5, Fat 2.3, SaturatedFat 1.3, Cholesterol 7.8, Sodium 31.8, Carbohydrate 42.6, Fiber 2.2, Sugar 8.1, Protein 7.5
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.
COUSCOUS WITH DRIED CHERRIES
My family loves couscous and this fruity variation is one of our favorites. This is also delicious with other dried fruit such as cranberries and apricots.
Provided by STEPHNDON
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
- Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 42.6 g, Cholesterol 8.3 mg, Fat 4 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 419.8 mg, Sugar 8.5 g
PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Provided by Martha Rose Shulman
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
- In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
- Add couscous to the pan along with slivered basil, stir together, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams
COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES
Categories Tomato Vegetable Side Sauté Quick & Easy Zucchini Summer Healthy Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
- Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.
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- In a small saucepan over medium heat, bring the milk, sugar, and cherries to a simmer, then remove from the heat. Add the seeds from the vanilla bean and whisk to combine; cover and steep for 10 minutes.
- Place the couscous in a large bowl, then pour milk mixture over the top. Stir in the yogurt until well-combined.
- Divide evenly between 4 custard cups, sprinkle with cinnamon, and refrigerate for 1 hour before serving. Serve cold.
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