Sweet Couscous With Custard Recipes

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SWEET COUSCOUS- AN EASY DESSERT



Sweet Couscous- an easy dessert image

A super easy and quick couscous dessert.

Provided by Amira

Number Of Ingredients 5

1 c couscous.
1 1/4 c of water.
2 Tbs unsalted butter- divided.
1/4 c powdered sugar.
Coconut flakes (your favorite nuts, more powdered sugar.)

Steps:

  • In a medium pot, add water and 1 Tbs of butter and bring to a boil.
  • Add couscous and continue boiling for 1 minutes.
  • Cover and remove from heat, let it rest for 10 minutes.
  • Fluff couscous lightly with a fork, add 1/4 c of powdered sugar and the remaining butter and continue fluffing until all are incorporated.
  • *Top with nuts, raisins, dried cranberry, coconut flakes and more powdered sugar.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

  • In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
  • Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
  • Transfer the couscous to an airtight container and store in the refrigerator.
  • Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

COUSCOUS CUSTARD



Couscous Custard image

Provided by Food Network

Categories     dessert

Time 13h

Yield 8 servings

Number Of Ingredients 23

1 package frozen fillo dough, defrosted
8 ounces melted butter
1 tablespoon honey
2 cups ground natural pistachios
3 tablespoons sugar
2 slightly damp kitchen towels
1 pastry brush
2 cookie sheets lined with parchment paper
6 tablespoons milk
3/4 cup couscous
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon unsalted butter
Salt
3 cups heavy cream
1 cup sugar
1/2 vanilla bean
8 egg yolks
2 cups sugar
2 cups water
1 pound quince, cored, peeled and cut into small cubes (1/4-inch) 1 cinnamon stick
1 clove
1 tablespoon lemon juice

Steps:

  • Have all ingredients ready before you begin.
  • Lay out one of the kitchen towels, open the filo package, unroll and place on the towel. Cover with the second towel.
  • Place a whole sheet of filo onto one of the sheet pans, brush with melted butter mixed with honey and sprinkle with pistachios.
  • Repeat two more times, but on last layer sprinkle with sugar.
  • Cut into six equal squares.
  • Place a square into a greased muffin tin, pressing gently down to fit form, leave tips sticking up or slightly laying over.
  • Bake at 375 degrees until golden and crispy, approximately 10 minutes.
  • Bring the milk to a boil.
  • Mix couscous, cinnamon, ginger, butter and salt together.
  • Pour milk over the couscous mixture and mix to break up any lumps.
  • Bring cream, sugar and vanilla to a boil.
  • Combine egg yolks in a small bowl, add half of boiled cream to egg yolk mix.
  • Return egg yolks to boiling cream and whisk until thickened, do not boil.
  • Strain and pour into couscous mixture, stir and cool.
  • Return to pot and cook to boil, remove from heat.
  • Place mixture in bowl, cover with plastic and refrigerate overnight
  • In a medium nonreactive saucepan, combine sugar and water, bring to a boil.
  • Add quince, cinnamon, cloves and lemon juice, reduce the heat to low.
  • Simmer, stirring occasionally, until fruit is tender and translucent, remove from heat, pour into bowl to cool.
  • Strain quince from liquid and puree 1/4 of the quince.
  • Add the puree to the left over quince and add additional poaching liquid to moisten slightly (to make it a spoonable sauce).
  • To Assemble:
  • Place filo dough on plate, spoon some couscous custard into the cup.
  • Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries.

SWEET COUSCOUS WITH CUSTARD



Sweet Couscous With Custard image

Dessert couscous is more popular in Tunisia than Morocco. Tunisia couscous is often less sweet & it is served cool or even chilled.

Provided by FDADELKARIM

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups low-fat milk
2 egg yolks
2 tablespoons sugar
1 pinch salt
2 tablespoons cornstarch
1/4 teaspoon pure vanilla extract
1 teaspoon rose water
1 cup instant couscous, uncooked
1/2 cup blanched almond
1/4 cup walnuts
1/4 cup seedless black raisins
8 pitted dates, chopped
1 tablespoon unsalted butter, melted
2 -3 tablespoons granulated sugar
2 tablespoons pistachios, ground

Steps:

  • Custard: Bring the milk to boil in a medium saucepan. While it is heating, place the egg yolks, sugar, & a pinch of salt into a mixing bowl & beat until pale yellow & thick. Add the cornstarch & beat until smooth.
  • Gradually pour the hot milk into the egg mixture, stirring continuously. Pour back into the saucepan, cook over medium heat, stirring constantly until boiling. Continue to stir vigorously until the custard is smooth, about 45 seconds.
  • Remove from the heat & continue to beat vigorously for another 30 seconds. Stir in the vanilla & rose water. When cool, place a sheet of plastic wrap directly on the custard so it does not form a layer of skin. Store in the refrigerator until ready to use.
  • Couscous: Toasted the almonds until golden brown. Chop the almonds & walnuts in a food processor. Add to the dates & raisins then set aside.
  • Prepare the couscous as directed on the package (should make around 4 cups, cooked). Then stir in the butter & sugar.
  • When ready to serve, spread the custard on the bottom of a 10-12 inch round serving dish. Cover the custard with half the couscous then scatter the nut mixture evenly over it. Top with the rest of the couscous & sprinkle with the ground pistachios.

MAGHREBI SWEET COUSCOUS (SEFFA)



Maghrebi Sweet Couscous (Seffa) image

Provided by Gil Marks

Categories     Milk/Cream     Dairy     Dessert     Vegetarian     Rosh Hashanah/Yom Kippur     Spice     Fall     Cinnamon     Couscous     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

4 cups boiling water
1 pound (2 2/3 cups) instant couscous
Pinch of salt
About 1/2 cup sugar
1/2 to 1 teaspoon ground cinnamon, or 1 tablespoon grated orange zest
1/4 cup (1/2 stick) melted unsalted butter or olive oil
About 1 1/2 cups milk or almond milk (see Variations below), or 3/4 cup orange juice, or 3/4 cup water and 1 to 4 tablespoons orange blossom water
Additional ground cinnamon for garnish

Steps:

  • 1. Pour the boiling water over the couscous and salt, cover, and let stand for 10 minutes. (If using regular couscous, after soaking, toss with 1 tablespoon vegetable oil, place in a colander, and steam over boiling water, stirring occasionally, for about 20 minutes.) Stir to fluff.
  • 2. Stir the sugar and cinnamon into the butter. Pour over the couscous and toss to coat. Gradually add enough milk to moisten the couscous.
  • 3. Mound the couscous on a large platter and sprinkle with the additional cinnamon. Or for individual servings, pack into custard cups and invert onto serving plates.
  • VARIATIONS
  • Couscous Hillo (Moroccan Fruited Couscous):
  • Add 3/4 cup raisins, 3/4 cup chopped pitted dates, 3/4 cup chopped dried apricots, 3/4 cup chopped blanched almonds, and 3/4 cup chopped walnuts or 1/3 cup pine nuts.
  • Couscous de Cérémonie:
  • Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs. Pack half of the couscous mixture into a large bowl, sprinkle with 2/3 cup ground toasted blanched almonds, top with the remaining couscous, invert onto a serving platter, and sprinkle with ground cinnamon. Garnish with datils rellenos.

SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

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