Couscous pudding has the taste and texture of rice pudding, but it cooks up far more quickly. Serve it for dessert with a dollop of jam, fruit sauce or fruit purée.

Yield: Serves 4.



  • 2/3 cup water
  • 1/4 tsp salt
  • 1/2 cup couscous
  • 3 cups milk (2%)
  • 1/3 cup packed golden brown sugar
  • 1/4 tsp nutmeg
  • 1 large egg, beaten
  • 1 tsp vanilla


  1. Combine water and salt in a small saucepan. Bring to a boil. Stir in couscous. Cover; remove from heat and let stand for 5 minutes.
  2. Combine couscous, milk, brown sugar and nutmeg in a large saucepan. Bring to a boil over medium heat.
  3. Reduce heat to low and cook, stirring frequently, until mixture begins to thicken.
  4. Gradually whisk 1 cup of couscous mixture into beaten egg. Gradually whisk egg mixture back into couscous mixture in pan.
  5. Cook over low heat, stirring frequently, until thickened, about 5 minutes. Do not boil. Remove from heat and stir in vanilla.
  6. Transfer pudding to a bowl. Cool pudding to room temperature, stirring occasionally. Cover surface of pudding with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.
Nutritional analysis per serving:

249 calories, 3.2 g fat, 10.5 g protein, 44 g carbohydrate, 1.1 g fibre, 251 mg sodium