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+ servings

Cherry Couscous Pudding

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.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 servings


  • 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


  • 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.