Couscous is a favourite at our home. Also my little ones love it, so I make it often. And I often have leftovers… actually, I confess… I make more on purpose to have leftovers. I love making all kinds of salads with it (see my Couscous and Herb Salad and Couscous, Olive and Orange Salad) and eat them the following day. This time though, I made something different… I actually made dessert! I opened my kitchen pantry and took out a few things that I thought would work well together and came up with a delicious Middle Eastern/North African style Couscous Pudding. I also had some candied oranges left over from my Chocolate and Orange Ganache Crostata (recipe in my eBook) and they worked great with the rest of the flavours. My husband and kids literally devoured this moments after I was done taking pictures and I barely got to have a taste… so I will have to make some more soon, and… hide it! Enjoy!
- ½ orange
- 225 gms – 1 cup sugar
- 180 ml – ¾ cup water
- 2 tsp lemon juice
- Slice half an orange into 3 mm – ⅛ inch thick slices
- Put the water, sugar and lemon juice in a pot and stir on a medium flame until combined.
- Add the orange slices and bring to a simmer. Cover and simmer for 5 minutes. Then uncover and keep simmering turning occasionally until slightly candied and translucent (the liquid will have the consistency of a thin syrup) – this will take about 10 minutes.
- Let them cool in the pan.
- Cook the couscous as per the instructions on the package and let it come to room temperature.
- Mix in all the ingredients (but keep the orange slices aside), including the syrup from the oranges – reserve 4 tsp of syrup to decorate.
- Plate the couscous pudding, by pressing it into a big round pasta/cookie cutter to give it a shape, then remove the cookie cutter and top the couscous pudding with the slices of candies oranges and the remaining syrup.
- Serve at room temperature.