Sunday Supper: Sweet Couscous

I know, it’s not a supper, but somehow a simple, light dessert just seems to fit the bill this week. Adapted from How to Cook Everything Vegetarian.

Sweet Couscous with Pistachios

Makes: 4 servings

Time: 15 minutes

A quick, simple,  fat- free dessert that really can’t go wrong; the couscous is cooked the same way you make it for dinner, but with some sugar in the water. You can dress it up even more by using warm milk or cream. And you can vary the seasonings any way you like, from the traditional  cinnamon- nutmeg combination to ground chiles or fresh ginger.

Cooking the couscous in juice is great way to add loads of flavor and sweetness without adding more sugar.

3/4 cup sugar

1 cup regular or whole wheat couscous

2 teaspoons grated or finely minced lemon or orange zest

1 cup chopped unsalted pistachios

1 teaspoon ground cardamom

1 or 2 teaspoons rose water (optional)

1. Put 1 1/2 cups water and the sugar in a pot and bring to a boil; add the couscous, zest, pistachios, and cardamom; cover and continue to cook for a minute, then turn off the heat and let sit for 5 minutes.

2. Fluff the couscous with a fork and sprinkle on the rose water if you’re using it. Serve warm or room temperature with a sauce (see headnote) or some milk or cream drizzled over the top.

 

Posted in Middle Eastern, Recipes

4 Comments

  1. Noelle McReynolds said...

    I have been eating similar things for breakfast using quinoa instead of cous cous Delicious!

  2. Anonymous said...

    You just opened up an entirely new direction for me – off to buy quinoa and couscous to start experimenting. I especially love the idea of cooking in juice, and Noelle’s take on breakfast as well. Thanks!

  3. Noelle McReynolds said...

    quinoa, butter and honey is really simple. spices, nuts and dried fruit are great additions when you are feeling more extravagant

  4. Erin Clifford said...

    Any nutritional info besides fat-free?

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