Creamy Couscous Almond Pudding

Minoo also prepared a creamy and rich Coucous Almond Pudding in the South Arm Community Kitchen. This recipe is a great way to start or finish your day, as it is ideal for breakfast or dessert.


This Creamy Couscous Almond Pudding makes a healthy breakfast or dessert because it is made with whole grains. Whole grains provide essential minieral such as chromium which helps insulin to regulate blood sugar. Grains also provide vitamin Bs, which are essential for cell reproduction and help to manage stress.


  • 1 3/4 cups (435ml) almond milk
  • 1/3 cup (75ml) sugar
  • 1 cinnamon stick
  • 3/4 cup (175ml) instant uncooked couscous
  • 1 teaspoon (5ml) ground cinnamon
  • 1/8 tsp (0.5ml) almond extract
  • 1/4 to 1/2 cup (60 to 125ml) natural vanilla yogurt to thicken
  • 1/3 cup (80ml) pistachios or almond powder as garnish
  • cinnamon as garnish


You can make your own almond milk by soaking almonds in water, pureeing the two in a blender, and then filtering the puree through cheesecloth.

Source: Minoo

Prep time: 30 minutes;  Serves 6


Couscous-Almond-Pudding-10-200x300In a saucepan, combine almond milk, sugar, and cinnamon stick. Simmer over medium heat and stir to dissolve sugar, about 5 minutes.
Couscous-Almond-Pudding-11-200x300Remove from heat and slowly stir in couscous. Cover and let stand 30 minutes, until grain is plump and thickened.
Couscous-Almond-Pudding-12-200x300Stir in almond extract.
Couscous-Almond-Pudding-3-300x200Add yogurt to achieve desired consistency. The pudding will thicken a little as it cools. Pour pudding into 6 dessert cups and allow to cool for at least 20 minutes. Serve at room temperature or chilled.
Couscous-Almond-Pudding-4-300x200Garnish with pistachios and cinnamon and serve with seasonal fresh fruit.

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