Whole Wheat Couscous Pudding with Dried Cranberries and Honey

Joanna O'Leary

Ingredient line-up for whole wheat couscous pudding.

Reading about Mark Bittman's savory oatmeal inspired me to try a similar flavor reversal with couscous. I love the texture of couscous, especially the whole-wheat variety, which is nuttier and more filling. After some online research and small-batch experimentation, I settled on a semi-healthful recipe for a sweet whole wheat couscous pudding.

Whole What Couscous Pudding with Honey

• 2/3 cup water
• 1/2 cup uncooked couscous
• 1/4 teaspoon salt
• 3 cups skim milk
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 3 to 5 teaspoons honey

Bring 2/3 cup water to a boil. Stir in whole wheat couscous and salt. Remove from heat and let stand for five minutes. Add milk and sugar. Bring entire mixture to a boil, then reduce heat to medium-low. Stir until mixture is slightly thick. Transfer mixture to cool bowl and whisk in egg. Return to saucepan; cook for about seven minutes, stirring frequently, until mixture is thick and creamy. Transfer mixture to a clean serving bowl. Stir in vanilla. Cool pudding to room temperature. Chill covered in the refrigerator for at least one hour. Drizzle with honey before serving.

Joanna O'Leary

Warning: Cranberries to Pudding Ratio is Greater Than It Appears

If you follow my directions and chill the pudding, a hearty, gelatinous concoction with strong vanilla notes will emerge. Cold pudding makes a fine dessert but an even better early-morning breakfast.

If say, "Screw you, O'Leary" and eat the pudding straight off the stove (or reheat it), the tastes of egg and milk dominate. The dried cranberries also have a more robust flavor and are mushier in texture.

Conclusion: Couscous pudding hot / Couscous pudding cold / Just no Couscous pudding nine days old.

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