Best Sweet Couscous With Custard Recipes

COUSCOUS CUSTARD

Steps:

• Have all ingredients ready before you begin.
• Lay out one of the kitchen towels, open the filo package, unroll and place on the towel. Cover with the second towel.
• Place a whole sheet of filo onto one of the sheet pans, brush with melted butter mixed with honey and sprinkle with pistachios.
• Repeat two more times, but on last layer sprinkle with sugar.
• Cut into six equal squares.
• Place a square into a greased muffin tin, pressing gently down to fit form, leave tips sticking up or slightly laying over.
• Bake at 375 degrees until golden and crispy, approximately 10 minutes.
• Bring the milk to a boil.
• Mix couscous, cinnamon, ginger, butter and salt together.
• Pour milk over the couscous mixture and mix to break up any lumps.
• Bring cream, sugar and vanilla to a boil.
• Combine egg yolks in a small bowl, add half of boiled cream to egg yolk mix.
• Return egg yolks to boiling cream and whisk until thickened, do not boil.
• Strain and pour into couscous mixture, stir and cool.
• Return to pot and cook to boil, remove from heat.
• Place mixture in bowl, cover with plastic and refrigerate overnight
• In a medium nonreactive saucepan, combine sugar and water, bring to a boil.
• Add quince, cinnamon, cloves and lemon juice, reduce the heat to low.
• Simmer, stirring occasionally, until fruit is tender and translucent, remove from heat, pour into bowl to cool.
• Strain quince from liquid and puree 1/4 of the quince.
• Add the puree to the left over quince and add additional poaching liquid to moisten slightly (to make it a spoonable sauce).
• To Assemble:
• Place filo dough on plate, spoon some couscous custard into the cup.
• Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries.

SWEET COUSCOUS- AN EASY DESSERT

Steps:

• In a medium pot, add water and 1 Tbs of butter and bring to a boil.
• Add couscous and continue boiling for 1 minutes.
• Cover and remove from heat, let it rest for 10 minutes.
• Fluff couscous lightly with a fork, add 1/4 c of powdered sugar and the remaining butter and continue fluffing until all are incorporated.
• *Top with nuts, raisins, dried cranberry, coconut flakes and more powdered sugar.

MOROCCAN SWEET COUSCOUS

Steps:

• Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes.
• Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice.
• Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
• Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
• When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
• Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.

EGYPTIAN SWEET COUSCOUS DESSERT

Steps:

• Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
• Rub well into grains 3 Tbs. melted sweet butter.
• Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
• Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
• Garnish with kufeta (candy-coated almonds) & pomegranate seeds.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

SWEET COUSCOUS

Steps:

• In a frying pan, sauté the onions in the oil or butter over medium heat until translucent. Add the sugar and saffron, and continue to cook until caramelized and jamlike. Add the raisins and almonds, cooking until the almonds are golden.
• Prepare the couscous according to the package instructions, seasoning it with salt and freshly ground pepper to taste. Mound the couscous in the middle of a plate, and surround with the onions, raisins, and almonds.