Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups whole milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 tablespoon rosewater
- 1/4 cup sliced almonds, toasted
- 1/4 cup raisins
- 1 tablespoon unsalted butter
- Fresh mint leaves for garnish (optional)
Instructions
- In a medium saucepan, combine the whole milk, sugar, salt, ground cinnamon, and ground cardamom. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves.
- Once the milk mixture is simmering, remove it from heat and stir in the couscous. Cover the saucepan and let it sit for about 5 minutes to allow the couscous to absorb the liquid.
- After 5 minutes, fluff the couscous with a fork and stir in the rosewater, toasted almonds, raisins, and butter until well combined.
- Transfer the couscous pudding to serving bowls or a large dish. Allow it to cool to room temperature, then refrigerate for at least 1 hour before serving.
- Serve chilled or at room temperature, garnished with fresh mint leaves if desired.
Notes
- For a creamier texture, substitute half of the whole milk with coconut milk.
- Add a handful of chopped dried apricots or figs for extra sweetness and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg