Cherry Couscous Pudding
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 servings
Couscous replaces rice in this deliciously creamy dessert application. Tart cherries and earthy cinnamon keep this pudding from getting too sweet. This recipe first appeared in Season 7 of Good Eats.
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- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 cup dried cherries
- 1 vanilla bean, seeds scraped (reserve the pod for vanilla sugar)
- 1 1/2 cups steamed couscous
- 1 (8-ounce) container vanilla yogurt
- 1/4 teaspoon ground cinnamon
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 servings
Procedure
- In a small saucepan over medium heat, bring the milk, sugar, and cherries to a simmer, then remove from the heat. Add the seeds from the vanilla bean and whisk to combine; cover and steep for 10 minutes.
- Place the couscous in a large bowl, then pour milk mixture over the top. Stir in the yogurt until well-combined.
- Divide evenly between 4 custard cups, sprinkle with cinnamon, and refrigerate for 1 hour before serving. Serve cold.
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