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Creamy Couscous Pudding

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.