For a richer flavor, use whole milk or add a splash of cream to the pudding. Toast the pecans in a dry skillet before caramelizing for an even nuttier flavor. If you don't have pecans, walnuts or almonds would also work well in the caramel. For a dairy-free version, substitute the milk with almond or soy milk and the butter with a vegan butter alternative.
Couscous Pudding with Caramelized Pecans
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 15 mins
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SERVING4 People
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VIEWS16
Transform humble couscous into a creamy, comforting pudding, crowned with crunchy, caramelized pecans. A delightful twist on classic rice pudding, perfect for a cozy dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol118 mg
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Fiber3 g
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Protein12 g
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Saturated Fat7 g
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Sodium297 mg
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Sugar44 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, bring the water to a boil over medium heat. Stir in the couscous and salt. Remove from heat, cover, and let stand until the water is fully absorbed, approximately 5 minutes.
02
StepStir in the milk and 1/4 cup of sugar into the cooked couscous; bring the mixture to a gentle boil over medium heat. Reduce the heat to low and cook, stirring frequently to prevent sticking, until the mixture has slightly thickened, about 10 minutes.
03
StepRemove the saucepan from the heat and vigorously whisk in the eggs until fully incorporated. Return the pan to the stovetop over low heat and continue cooking, stirring constantly, until the pudding has thickened to a creamy consistency, about 5 minutes. Remove from the heat and stir in the vanilla extract.
04
StepAllow the pudding to cool to room temperature, stirring occasionally to prevent a skin from forming, about 30 minutes. Spoon the cooled pudding into individual bowls or a serving dish. Cover loosely with plastic wrap and chill in the refrigerator until fully set, at least 1 hour.
05
StepWhile the pudding is chilling, prepare the caramelized pecans: In a small saucepan, melt the butter over medium-low heat. Add the chopped pecans and remaining 1/2 cup of white sugar. Cook, stirring frequently, until the pecans are evenly coated and the caramel thickens and turns a golden-brown color, approximately 5 minutes. Be careful not to burn the caramel.
06
StepServe the chilled couscous pudding topped with the warm caramelized pecans and caramel sauce. Alternatively, serve the pecans alongside the pudding for dipping.
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Lindsay Beatty
Jun 15, 2025Easy to follow and delicious! I added a pinch of cinnamon to the pudding for extra warmth.
Maye Cummings
May 24, 2025The caramel sauce is divine! I might make extra next time just to have on hand.
Rosemary Upton
May 11, 2025This recipe is a lifesaver! I had leftover couscous and wanted something sweet. The caramelized pecans are the perfect touch!
Eveline Rath
May 10, 2025I was skeptical about using couscous in pudding, but it turned out amazing! My kids loved it.