Sweet Couscous With Custard Recipes

SWEET COUSCOUS- AN EASY DESSERT

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

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

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

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)

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

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.