Date & Ginger Couscous Pudding

I entered a challenge, in which participants will need to create a dish using dates, ginger and couscous… my mind immediately went to Moroccan cuisine, but I also figure everyone else would have the same idea.  Trying to think outside of the box, my mind went towards… rice pudding, but why not couscous pudding?  There might be such a dessert that exists in North African cuisine, but I was not familiar with anything.

I managed to find a recipe, for Honeyed Couscous Pudding, but it was not exactly what I was looking for so, I adapted it to meet my needs.  I am still on the Liver Cleanse Diet, so I needed to omit, dairy and sugar. The sweetness was subtle and the flavors were well balanced. The texture of the couscous was not as creamy as rice pudding, but it was satisfying non the less. I though this was a really delicious dessert that I will continue to make again and again!

Date & Ginger Couscous Pudding
1 cup (225g) plain or whole-wheat Couscous
1 cup (225g) of Dates, chopped and pitted
3 cups (675ml) Soy Milk
1/4 – 1/3 cup (60-80ml) natural Honey, depending on how sweet you would like it.
1 Cinnamon stick
1 tsp pure Vanilla extract or 1/2 of a Vanilla bean scrapped (if you want the extra vanilla kick)
2 tbsp of minced crystalized Ginger, homemade preferably
Ground Cinnamon or Cocoa Powder for dusting

Bring the soy milk, honey and cinnamon stick to a boil in a medium sauce pan. Then add couscous and vanilla.

Cover, remove from heat and let stand for 20 minutes. The flower that appears in the couscous is purely coincidental!

Add the dates

and the ginger. Stir to combine.
Place the mixture in individual serving glasses and serve or refrigerate till ready to serve.  Dust with cinnamon or cocoa.
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Author: caseyangelova

Eating, Gardening & Living in Bulgaria

12 thoughts on “Date & Ginger Couscous Pudding”

  1. I love cous-cous deserts. Will try this one. I remember years ago a friend of mine from Gambia used to make this delicious and very simple sweet cous-cous breakfast. Mix cous-cous with dessicated coconut and rasins, cover with boiling water. Then use thick Greek style yogurt, sweetened with surgar or honey and vanilla and serve on top of the cous-cous. Tastes great! 🙂


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