Author Notes
Ohh I so so like to use couscous these days especially for breakfast or as salad for lunch.
Coucous pudding is what this dish will make. You can also make this with sago as in dessert. Both of the ingredients go really well in this dish. Enjoy! —Devangi Raval
Test Kitchen Notes
The open-pot cooking technique is perfect for turning cous cous into a starring comfort food. Tummy feels happy and the spirit is fed. I had a ripe pear that was a good match, and the melons in the photo will be summer's gift. I found a little less maple syrup (1/3
cup), and a mix of 1/2 tsp cardamom with 1/2 tsp cinnamon was just what I wanted. Next time I will stop cooking sooner so more of the creaminess remains. So simple to make, these little pearls will come again, enjoying whatever combination of fresh and dried fruits and nuts suits my fancy. —susan g
Ingredients
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1/2 cup
Grade B Maple Syrup
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1 cup
Couscous or if you are using sago then 1/2 cup soaked and drained
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1.5 teaspoons
Cardamom poder , if you like cinnamon go for it.
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1 tablespoon
Butter
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1 teaspoon
Vanilla
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2.5 cups
Regular Milk or Almond Milk
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2 tablespoons
Honey, optional
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2 tablespoons
Goji berries or berries of your choice
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Dry fruits like walnuts, pistachios or almond for garnishing
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Fresh fruits to top it of like bananas, apples cherries or raspberries
Directions
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Take butter in a pan on medium heat, add the couscous and saute it for few seconds. Remember if you are using sago , I would recommend you soak and drain sago for about half an hour really depends on the type of sago you are using. The one that I have takes just few seconds to soften.
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Add the maple syrup to couscous, and let it simmer for some time and add the milk also . And, cook till the milk has reduced and it has thickened quite a bit.
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Add cardamom powder, vanilla essence and mix well.
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To serve- Add the nuts, and goji berries and serve fruits on side or garnish it with fresh cut fruit and honey.
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