Best 8 Cherry Couscous Pudding Recipes

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

BAKED CHERRY PUDDING

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.

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.
• 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.

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.

PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES

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.

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.

COUSCOUS WITH DRIED CHERRIES

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.

COUSCOUS PUDDING WITH CARAMELIZED PECANS

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.