Best Couscous Pudding With Caramelized Pecans Recipes

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.

Couscous Pudding image

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

Pineapple and Banana Couscous Pudding image

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.