Ingredients and Weight:
- Couscous, 1 cup (200g)
- Milk, 4 cups (1 liter)
- Sugar, 1/2 cup (100g)
- Salt, 1/4 teaspoon (1.25g)
- Butter, 1/4 cup (50g)
- Cinnamon, 1 teaspoon (2g)
- Nutmeg, 1/2 teaspoon (1g)
- Pecans, chopped, 1 cup (100g)
- Honey, 1/4 cup (50g)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Cook the couscous: In a medium saucepan, bring the milk to a boil over medium heat. Add the couscous, sugar, salt, and butter. Stir to combine and bring back to a boil.
- Simmer and fluff: Reduce heat to low, cover, and simmer for 15-20 minutes, or until the couscous is tender and has absorbed all the milk. Remove from heat and fluff with a fork.
- Prepare the caramelized pecans: In a small skillet, melt the honey over medium heat. Add the pecans and stir to coat. Continue cooking until the pecans turn golden brown and caramelized, about 5-7 minutes.
- Combine and serve: Stir the caramelized pecans into the cooked couscous. Serve warm or chilled.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 40g
- Protein: 10g
Dish Characteristics:
- Creamy and fluffy couscous pudding
- Sweet and crunchy caramelized pecans
- Warm and comforting
- Perfect for breakfast, dessert, or a snack
User Comments:
- "This pudding is so smooth and delicious! The caramelized pecans add the perfect touch of sweetness."
- "I love the combination of couscous and pecans. It's a unique and flavorful dish."
- "I made this for a brunch party and it was a hit! Everyone raved about it."
Special Precautions and Tips:
- If you don't have chopped pecans, you can substitute with any other type of nut, such as almonds or walnuts.
- To make a vegan version, use almond milk or soy milk instead of regular milk and vegan butter.
- The pudding can be stored in the refrigerator for up to 3 days.
