Zesty syrup and tender couscous make this Couscous Pudding with Candied Oranges feel bright and refreshing, with citrusy sweetness and a lighter dessert finish.
Couscous is a favourite in our home. My little ones enjoy it, so I make it often and usually end up with leftovers. I like turning them into salads such as my Couscous and Herb Salad or my Couscous, Olive and Orange Salad, which taste even better the next day.
This time, I wanted something different and decided to make dessert instead. I opened my pantry, gathered a few ingredients that worked well together, and made a simple Middle Eastern and North African-inspired couscous pudding.
I also had some candied oranges left from my Chocolate and Orange Ganache Crostata in my Christmas eBook, and they paired perfectly with the flavours.
My husband and kids finished the pudding almost as soon as I put the camera down, and I only managed a small spoonful. I will make a larger batch next time and keep a portion aside for myself. Enjoy!
Reasons to Make Couscous Pudding
- Comes together quickly, which helps on busy days when you still want a homemade sweet finish.
- Stays light enough to enjoy after bigger meals, especially when you want something sweet but not rich.
- Lets you adjust the sweetness easily, depending on how much syrup you prefer to mix through.
Key Ingredients for Couscous Pudding
Couscous
Leftover couscous is ideal because the grains have already loosened. This makes it easier to mix and prevents clumps. Medium-grain couscous works best for this recipe.
Candied Oranges
Provide gentle citrus sweetness and add moisture to the pudding. Thin slices hold their shape during simmering and sit well on top. Firm, fresh oranges give bright colour and citrusy taste.
Pistachios and Almonds
Add contrast to the softness of the couscous and complement the citrus elements. Lightly toasted nuts offer better flavour and keep their crunch when mixed into the pudding.
Raisins
Bring small bursts of sweetness and soften well when stirred through the warm syrup. Choose seedless raisins with a plump shape for the best texture.
Find the complete list with measurements in the recipe card below.
How to Make Couscous Pudding with Candied Oranges
Candied Oranges
Step 1: Slice half an orange into 3 mm – ⅛ inch thick slices.
Step 2: Combine the water, sugar, and lemon juice in a pot and warm it over medium heat until the sugar dissolves.
Step 3: Add the orange slices and bring the mixture to a gentle simmer. Cover and cook for 5 minutes. Uncover and keep simmering, turning the slices now and then, until they look slightly candied and translucent (the liquid will resemble a thin syrup). This takes about 10 minutes.
Step 4: Leave the orange slices to cool in the pan.
Couscous Pudding
Step 1: Cook the couscous following the package instructions and let it cool to room temperature.
Step 2: Mix in all the ingredients, keeping the orange slices aside. Include the syrup from the pan and set aside 4 teaspoons of syrup for decorating.
Step 3: Shape the couscous pudding by pressing it into a large round pasta or cookie cutter. Lift the cutter and top the pudding with the candied orange slices and the remaining syrup.
Step 4: Serve at room temperature.
Frequently Asked Questions
Yes. The grains are denser and need a little extra time to soften, but the flavour works well with the citrus and spices in this pudding.
Press the mixture firmly into the cutter and let it rest for a minute before lifting it. If the couscous feels a little dry, add a teaspoon of syrup to bring it together.
You can use any dried fruit, such as apricots, cherries, cranberries, or chopped dried figs in place of the raisins. Extra nuts like pistachios, almonds, or a few walnuts also work well on top for more texture.
Plain couscous works best because it absorbs the citrus syrup without competing flavours. Flavoured couscous may change the overall taste of the pudding.
Extra Help from the Kitchen
Use a Shallow Pan – A pan with a wide base lets the orange slices sit in a single layer, which helps them cook evenly and keeps the syrup from reducing too fast.
Check the Syrup Early – The syrup can change thickness quickly, so a quick check a few minutes into cooking helps you stop at the right stage without over-reducing it.
Rest the Mixture Briefly – A short rest helps the couscous take in the syrup evenly and gives the pudding an even texture for shaping.
Cut the Oranges with a Sharp Knife – A sharp blade keeps the slices neat and avoids tearing the flesh, which helps them hold their shape on top of the pudding.
Variations and Twists
Nut Trio Couscous Pudding – Add a small amount of chopped walnuts to your existing pistachios and almonds for extra crunch.
Sweet Couscous With Dried Fruit – Replace the raisins with dried apricots, cherries, or cranberries to introduce more fruit richness.
Couscous Pudding With Caramelised Pecans – Add caramelised pecans on top for extra crunch and a sweet nutty contrast. Toast the pecans, coat them with sugar, and cool them before serving.
Honey Citrus Couscous Pudding – Add a teaspoon of honey into the couscous mixture for a softer sweetness that blends naturally with the candied oranges.
Couscous Pudding With Orange Syrup Drizzle – Keep an extra spoonful of the candied orange syrup aside and drizzle over the pudding before serving for extra citrus flavour.
Storage and Shelf Life
Store the couscous pudding in an airtight container in the fridge for up to 2 days. Keep the candied oranges in their syrup in a small jar to hold their moisture.
I don’t recommend freezing this dessert because couscous changes texture once thawed and can turn dry in some areas and soft in others. Bring the pudding back to room temperature before serving.
Simple Sweets to Add to Your List
Couscous Pudding with Candied Oranges Recipe
Zesty syrup and tender couscous make this Couscous Pudding with Candied Oranges feel bright and refreshing, with citrusy sweetness and a lighter dessert finish.
Ingredients
Candied Oranges
- ½ orange
- 225 g – 1 cup sugar
- 180 ml – ¾ cup water
- 2 tsp lemon juice
Couscous Pudding
- above candied oranges and their syrup
- 200 to 250 g – 8 oz. couscous
- 2 tbsp raisins – softened in warm water
- 2 tbsp pistachios
- 2 tbsp almond – slivered
- 6 tsp caster sugar
- 2 tsp orange blossom water
- 1 tsp cinnamon
Instructions
Candied Oranges
-
Slice half an orange into 3 mm – ⅛ inch thick slices.
-
Combine the water, sugar, and lemon juice in a pot and warm it over medium heat until the sugar dissolves.
-
Add the orange slices and bring the mixture to a gentle simmer. Cover and cook for 5 minutes. Uncover and keep simmering, turning the slices now and then, until they look slightly candied and translucent (the liquid will resemble a thin syrup). This takes about 10 minutes.
-
Leave the orange slices to cool in the pan.
Couscous Pudding
-
Cook the couscous following the package instructions and let it cool to room temperature.
-
Mix in all the ingredients, keeping the orange slices aside. Include the syrup from the pan and set aside 4 teaspoons of syrup for decorating.
-
Shape the couscous pudding by pressing it into a large round pasta or cookie cutter. Lift the cutter and top the pudding with the candied orange slices and the remaining syrup.
-
Serve at room temperature.
Oh how creative to make a dessert pudding with couscous! Love the combination of orange and cinnamon! I’m definitely wanting to give this one a try! : )
A very happy New Year to you Manu and also of course to all of your family. We eat quite often couscous but always the savory ones, or as a salad, must try this soon. Lots of love from Jan and Maud from Holland.
Hi Manuela! Merry Christmas and a very and peacefull and happy new year to you all (in leggero ritardo, scusa ;)!)!!! I Love cous cous and this recipe looks very good! Hugs!Daniela
An interesting and delicious sounding pudding!
Oh, this is gorgeous! Couscous is huge in our home but although my French friends use it for sweet desserts, puddings and such, I never have even though I love them. There is such a beautiful Moroccan twist to this too. Perfect! Happy happy New Year, Manuela! xo