Whole Wheat Couscous Pudding with Dried Cranberries and Honey
Ingredient line-up for whole wheat couscous pudding.
Reading about Mark Bittman's savory oatmeal inspired me to try a similar flavor reversal with couscous. I love the texture of couscous, especially the whole-wheat variety, which is nuttier and more filling. After some online research and small-batch experimentation, I settled on a semi-healthful recipe for a sweet whole wheat couscous pudding.
Whole What Couscous Pudding with Honey
- 2/3 cup water
- 1/2 cup uncooked couscous
- 1/4 teaspoon salt
- 3 cups skim milk
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 3 to 5 teaspoons honey
Bring 2/3 cup water to a boil. Stir in whole wheat couscous and salt. Remove from heat and let stand for five minutes. Add milk and sugar. Bring entire mixture to a boil, then reduce heat to medium-low. Stir until mixture is slightly thick. Transfer mixture to cool bowl and whisk in egg. Return to saucepan; cook for about seven minutes, stirring frequently, until mixture is thick and creamy. Transfer mixture to a clean serving bowl. Stir in vanilla. Cool pudding to room temperature. Chill covered in the refrigerator for at least one hour. Drizzle with honey before serving.
Warning: Cranberries to Pudding Ratio is Greater Than It Appears
If you follow my directions and chill the pudding, a hearty, gelatinous concoction with strong vanilla notes will emerge. Cold pudding makes a fine dessert but an even better early-morning breakfast.
If say, "Screw you, O'Leary" and eat the pudding straight off the stove (or reheat it), the tastes of egg and milk dominate. The dried cranberries also have a more robust flavor and are mushier in texture.
Conclusion: Couscous pudding hot / Couscous pudding cold / Just no Couscous pudding nine days old.