Description
Experience the delicate flavors of Moroccan Rosewater Almond Couscous Pudding, a creamy and fragrant dessert featuring tender couscous infused with rosewater and vanilla, sweetened gently with sugar, and topped with crunchy sliced almonds. This refreshing pudding is perfect served chilled and makes for an elegant yet simple treat.
Ingredients
Scale
Main Ingredients
- 1 cup couscous
- 1 1/2 cups water
- 1/4 cup sugar
- 1/2 teaspoon rosewater
- 1/4 cup sliced almonds
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup milk (or almond milk for a vegan option)
Instructions
- Boil Water and Season: In a saucepan, bring 1 1/2 cups of water to a boil and add 1/4 teaspoon salt to season the water evenly.
- Cook Couscous: Stir in 1 cup of couscous, cover the saucepan, and remove it from heat. Let the couscous steam and absorb the water for 5 minutes until tender.
- Fluff and Flavor: Fluff the couscous gently with a fork to separate the grains. Then mix in 1/4 cup sugar, 1/2 teaspoon rosewater, 1/2 teaspoon vanilla extract, and 1/2 cup milk (or almond milk) to create a creamy, fragrant base.
- Chill Pudding: Transfer the couscous mixture into individual serving bowls and refrigerate for at least 1 hour to allow the flavors to meld and the pudding to set.
- Garnish and Serve: Before serving, top each bowl with 1/4 cup sliced almonds for a crunchy texture contrast and a nutty finish.
Notes
- You can substitute almond milk with any milk alternative to keep the pudding vegan.
- For a less sweet version, reduce the sugar to 2 tablespoons.
- Rosewater adds a floral note, so adjust to taste depending on preference.
- To toast the sliced almonds for extra flavor, briefly heat them in a dry pan over medium heat until golden and fragrant.
- This pudding is best served chilled and can be stored in the refrigerator for up to 2 days.
