Date & Ginger Couscous PuddingPrep: 10 min Cook: 20 min Servings: 6by Casey AngelovaNo recipes>
The time has come for another Top Chef It Yourself challenge, in which participants will need to create a dish using dates, ginger and couscous... my mind immediately went to Moroccan cuisine, but I also figure everyone else would have the same idea. Trying to think outside of the box, my mind went towards... rice pudding, but why not couscous pudding? There might be such a dessert that exists in North African cuisine, but I was not familiar with anything. I managed to find a recipe, for Honeyed Couscous Pudding, but it was not exactly what I was looking for so, I adapted it to meet my needs. I am still on the LCD, so I needed to omit, dairy and sugar. The sweetness was subtle and the flavors were well balanced. The texture of the couscous was not as creamy as rice pudding, but it was satisfying non the less. I though this was a really delicious dessert that I will continue to make again and again!
- 1 cup (225g) plain or whole wheat Couscous
- 1 cup (225g) of Dates, chopped and pitted
- 3 cups (675ml) Soy Milk
- 1/4 - 1/3 cup (60-80ml) natural Honey, depending on how sweet you would like it.
- 1 Cinnamon stick
- 1 tsp pure Vanilla extract or 1/2 of a Vanilla bean scrapped (if you want the extra vanilla kick)
- 2 tbsp of minced crystalized Ginger, homemade preferably
- Ground Cinnamon or Cocoa Powder for dusting
- Bring the soy milk, honey and cinnamon stick to a boil in a medium sauce pan. Then add couscous and vanilla.
- Cover, remove from heat and let stand for 20 minutes. The flower that appears in the couscous is purely coincidental!
- Add the dates and the ginger. Stir to combine.
- Place the mixture in individual serving glasses and serve or refrigerate till ready to serve. Dust with cinnamon or cocoa.
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