Tunisian Couscous-Almond Pudding - Vegan

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Tunisian Couscous-Almond Pudding - Vegan

3 1/2 cups almond " milk " , soy works fine if your

market doesn't carry almond milk

2/3 cup sugar

1 cinnamon stick

3/4 cup uncooked couscous

1 Tbs. butter (optional)

1/4 tsp. almond extract

1 tsp. ground cinnamon

1/3 cup unsalted pistachios or toasted

almonds, coarsely chopped

 

 

 

 

1. In large saucepan, combine almond " milk, " sugar and

cinnamon stick. Bring to a simmer over medium heat,

stirring to dissolve sugar. Remove from heat and

gradually whisk in couscous. Cover and let stand until

couscous has plumped and pudding has thickened and

cooled slightly, about 30 minutes.

 

2. Add butter if desired and stir until melted. Sir in

almond extract; discard cinnamon stick.

 

3. Divide pudding among 6 dessert dishes and let cool

20 minutes. (Pudding will be quite thin, but mixture

will thicken as it cools.) Serve warm or chilled. Just

before serving, sprinkle with cinnamon and nuts.

 

8 SERVINGS EGG- & DAIRY-FREE

 

PER SERVING: 303 CAL.; 13G PROT.; 8G TOTAL FAT (1G

SAT. FAT); 47G CARB.; 0 CHOL.; 108MG SOD.; 2G FIBER

 

 

Author: Patty Jameson: Out of Africa

Source: Vegetarian Times, July 2000

Formatted by Chupa Babi: 01.15.07

 

Many of us have become accustomed to using couscous in

a pilaf or salad. But the use of couscous goes beyond

savory dishes. As this recipe illustrates, it can also

be made into a comforting pudding to enjoy for dessert

or breakfast. The almond " milk, " available at natural

food stores and some supermarkets, lends a delicate

nut flavor. If it's not available, you can substitute

a nondairy rice beverage or low-fat dairy milk and

increase the almond extract to 1/2 teaspoon. Pudding

will keep, covered, in the refrigerator for up to 2

days; add cinnamon and nuts just before serving.

 

 

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