breakfast · cooking · Dessert

Couscous Pudding

Is it breakfast? Dessert? It could work either way really. Consider it a variation of rice pudding. The texture may not be to liking if you are not used to couscous though, I liked it but I also eat a lot of couscous. Unlike rice, couscous is loaded with protein, it is made from Semolina flour. You can change the ingredients easily enough to make it vegan as well. Fair warning: It is not very sweet, but as well, I liked it that way.

Couscous Pudding


  • ¾ cup raisins
  • 3 cups low-fat milk (or soy/rice/coconut/hemp, etc)
  • ¼ cup honey, or favorite sweetener
  • ½ tsp ground cinnamon
  • 1 tsp grated orange zest (about 1 medium orange)
  • 1 cup couscous
  • 1 tsp pure vanilla extract


Put the raisins in a medium heat-safe bowl and cover with boiling water, set aside. In a medium saucepan bring the milk, honey, cinnamon and orange zest to just below a simmer (around 180 to 190°). Take off the stove, stir in the couscous and vanilla. Cover tightly and let sit for 20 minutes. Stir in the raisins and serve. Depending on taste you may want more honey drizzled on top.


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