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Couscous Pudding with Candied Oranges

Couscous Pudding with Candied Oranges

Not available Leftover Couscous? Turn it into a delicious Couscous Pudding with Candied Oranges!

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


Candied Oranges

  • ½ orange
  • 225 gms – 1 cup sugar
  • 180 ml – ¾ cup water
  • 2 tsp lemon juice

Couscous Pudding

  • Above candied oranges and their syrup
  • 200 to 250 gms – 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


Candied Oranges

  1. Slice half an orange into 3 mm – 1/8 inch thick slices
  2. Put the water, sugar and lemon juice in a pot and stir on a medium flame until combined.
  3. 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.
  4. Let them cool in the pan.

Couscous Pudding

  1. Cook the couscous as per the instructions on the package and let it come to room temperature.
  2. Mix in all the ingredients (but keep the orange slices aside), including the syrup from the oranges – reserve 4 tsp of syrup to decorate.
  3. 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.
  4. Serve at room temperature.