Creamy Couscous Pudding

Leigh Beisch
4 servings (serving size: about 1 cup)


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2/3 cup water
1/2 cup uncooked couscous
1/4 teaspoon salt
3 cups fat-free milk
1/4 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
4 teaspoons maple syrup


Bring 2/3 cup water to a boil; stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Add milk and sugar; bring to a boil. Reduce heat to medium-low; stir until mixture is slightly thick. Transfer to a bowl; whisk in egg. Return to saucepan; cook, stirring frequently, until creamy (about 5 minutes). Transfer to a clean bowl, and stir in vanilla. Let pudding cool to room temperature, stirring occasionally. Spoon into 4 bowls, and chill, loosely covered, for at least 1 hour. Drizzle with maple syrup before serving.

Created date

April 2005

Nutritional Information

Calories 235
Fat 2 g
Satfat 1 g
Monofat 1 g
Polyfat 0.0 g
Protein 11 g
Carbohydrate 44 g
Fiber 1 g
Cholesterol 57 mg
Iron 1 mg
Sodium 189 mg
Calcium 254 mg