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Couscous pudding topped with a candied orange slice, pistachios, and almonds with light syrup on the plate.

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.

Course: Dessert
Cuisine: Middle-Eastern
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: Manuela Zangara

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

  1. Slice half an orange into 3 mm – ⅛ inch thick slices.
  2. Combine the water, sugar, and lemon juice in a pot and warm it over medium heat until the sugar dissolves.
  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.
  4. Leave the orange slices to cool in the pan.

Couscous Pudding

  1. Cook the couscous following the package instructions and let it cool to room temperature.
  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.
  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.
  4. Serve at room temperature.