Recipe(tried): Dessert and Salad Couscous Recipes

Italian Cuscus dolce (dessert couscous)

In Sicily, couscous is even a dessert, incorporating the age-old Mediterranean almonds, rosewater, pistachio nuts, candied citron, and orange peel as well as chocolate and custard cream, which most likely were added in later centuries.

60 Pistachio nuts
Coarse-grained salt
5 Extra-large eggs
8 tb Sugar
1 c Heavy cream; cold
1/2 c Milk; lukewarm
2 tb Rosewater
1 lb Couscous (not instant)
1 c Water; cold
1/2 ts Salt
3 1/2 c Flour
1 c Water; cold
2 tb Sugar
1 ts Confectioners' sugar
5 drops Vanilla extract
2 oz Semisweet chocolate
3 oz Almonds; toasted
2 oz Candied citron
2 oz Candied orange peel

Prepare the custard cream.

Blanch the pistachio nuts in a pan of boiling water with coarse salt added (otherwise the nuts will turn yellow). Dry the nuts with paper towels, then finely chop them on a board or grind them in a food processor.

Place the egg yolks in a medium-sized crockery or glass bowl, add the sugar, and use a wooden spoon to mix the sugar into the yolks until they turn a lighter color. Slowly add the cream, then the lukewarm milk, mixing steadily. Add the chopped nuts and the rosewater, and mix very well. Place in the top of a double boiler.

Bring water to a boil in the bottom of the double boiler. When the water begins to boil, insert the top, making sure the water does not touch it, and stir constantly with a wooden spoon, always in the same direction. When the cream coats the spoon, just before it boils (absolutely do not allow the cream to boil), remove the top of the double boiler from the heat and continue to stir the contents for 1 minute more. Transfer the custard to an empty wine bottle (to keep skin from forming), cork it, and refrigerate until needed.

Prepare the couscous: Spread out the grain on a large serving platter or cookie sheet. Dissolve the salt in a small bowl with 1 cup of the water. Sprinkle 2 teaspoons of the salted water on the grain, then use the fingers of one hand to rub some grains against the palm itself, using a rotating motion to incorporate the water evenly into the grain. Keep repeating this with additinal teaspoons of salted water and grains until you have used up 1/4 cup of water and the couscous is evenly wet all over. Spread the grain evenly over a cotton dish towel and let rest for 1 hour.

Put 8 cups of water in stockpot. Put a strainer or steamer which fits snuggly over stockpot. Using the flour and a cup of cold water, prepare a thick dough to seal the area connecting the two halves of the steamer. Roll this dough into a thick rope long enough to fit around the perimeter of the pot. Using the rope of dough, cover the circle where the top and bottom parts of the steam meet to seal it. Place the steamer over medium heat, and when the water reaches a boil and the steam begins to rise through the holes of the strainer, add the couscous grain. (It is also convenient to spread a cheesecloth over the strainer holes to facilitate removing the steamed grains.) Cover tightly with a lid and steam for 30 minutes.

Spoon out the couscous onto a large platter and start rubbing the grains between the palms of your hands, incorporating the remaining 3/4 cup of salted water, little by little to separate any that have stuck together and to retain an even and uniform consistency of individual grains. Let the couscous rest for 1 hour until cool.

Mix the granulated and confectioners' sugar with the vanilla in a large bowl. Cut the chocolate into pieces the size of half an almond. Cut the toasted almonds in half and the candied fruit into pieces the same size. Add the couscous, chocolate, and almonds to the bowl with the sugar and mix very well. Transfer the couscous to a large serving platter and arrange it in one thick layer. Pour the cooled custard cream over the couscous and serve, spooning out the sweet grain topped with custard sauce.

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Masfouf de Tunis (Tunisian sweet snack)

Masfouf is a desert snack traditionally served after the fast is broken on Ramadhan evenings. It is, in fact, remarkably like the various soojee (cream of wheat semolina) preparations encountered in Kashmir and other parts of India. The techniques of assembling are different, but the idea and ingredients are the same.Yield: 6 Servings

1 lb Semolina (couscous)
1 c Water; hot
8 tb Butter; melted
4 tb Raisins
4 tb Blanched almonds;halve/toast
3 tb Pine nuts
1/2 c Sugar
1/2 lb Seedless grapes

1. Mix the semolina and hot water in a bowl. Put it into the top (kesskess) of a couscousier or a Chinese-style steamer and steam, covered, over hot water for 10 minutes.

2. Remove the semolina to a bowl and stir in 4 tablespoons of the butter. Mix and toss to separate the grains. Return the semolina to the steamer and steam, covered, for 20 minutes. The semolina will expand and will be cooked through.

3. Soak the raisins in hot water for 5 minutes and drain. Remove the semolina the second time, stir in the balance of the butter, 4 tablespoons, and turn the semolina out on a serving dish. Add the raisins, almonds, pine nuts and mix and toss together. Set aside a few raisins and nuts to decorate the top of the Masfouf. Sprinkle the Masfouf with the sugar and decorate with the raisins and nuts.

Serve at room temperature. Serves 6 or more.
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Chocolate Cream Couscous Cake

This is one of the BEST chocolate desserts and it's not too sweet.

Couscous Filling:

2 1/4 cups water
1 1/4 cup Sucanat
1/4 cup cocoa
1 cup couscous
1 Tbsp. vanilla

Chocolate Cream Filling:

10 oz. (1 1/2 cup) dairy-free chocolate chips
2 boxes firm silken tofu
3 Tbsp. maple syrup

In a medium saucepan combine water, cocoa, sucanat and couscous. Bring to a simmer, stirring occasionally and cook until thickened (10 to 15 minutes). Add vanilla and stir. Spread mixture into a 9-inch springform pan (one that has a removable side).

Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to create a homemade version. Melting chocolate directly over an electric stove will not work-the chocolate will crystalize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth.

Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi.
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Couscous Cake

2 cups apple juice
1 cup water
1 cup couscous
1/2 cup raisins
1/4 cup chopped walnuts
1 tablespoon vanilla
pinch salt

Bring all ingredients to a boil. Reduce heat to simmer (turn off)and cover. Let stand until all the liquid is absorbed. Press into a baking dish (about a 8x8 ) and allow to cool. Top with fruit.
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Couscous Mango Mousse

1 cup water
3/4 cup couscous
4 tablespoons sugar
2 juice oranges, preferably Valencia
2 tablespoons Cointreau or other orange-flavored liqueur
1 ripe mango (about 1 1/4 pounds)
1 cup heavy (whipping) cream, chilled
1 teaspoon vanilla extract
One 8-ounce container vanilla yogurt

In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly and set aside.

Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.

Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the Cointreau. Set aside.

Peel the mago and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.

In a chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate.

Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve.

Yield: Serves 6
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Mock Banana Pudding with Parsnips

Parsnips are one of the sweetest vegetables and have traditionally been used in America to make wonderful desserts. This dish tastes like banana pudding.

1 cup parnips, cut into 3/4-inch cubes
1/2 butternut squash, cut into small chunks
1 cup of apple juice
1 cup spring water
pinch of sea salt
1 cup couscous, pre-cooked

Wash, peel, and cut parsnips and squash and place in a pressure cooker. Mix a cup of apple juice with a cup of water and pour this over the vegetables. Add a pinch of sea salt. Pressure cook for about 15 minutes. Then you can either mash the vegetables or pur e them in a pressure cooker. When pur ed, put back in a pot and add a small amount of couscous. Cover and let it simmer in the pur ed squash until tender. Mix and serve in individual serving bowls.

A small amount of grated lemon or lemon juice may be added to the parsnips before cooking or a hint of cinnamon for a slightly different flavor.

The pudding can be turned into a pie by adding a crust of couscous made with half apple juice and half spring water or of millet made with half pear juice and half water.
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Couscous Marmalade Torte.. makes one 9" cake


This 15-minute cake is lush, moist and rich tasting. It's an unconventional light, fluffy cake with no eggs, fat or flour. Serve it not only as a dessert but as a breakfast cake.

2 cups apple juice
1 cup couscous
Juice and grated zest of 1 orange (zest is the grated peel)

Topping:

1 cup orange marmalade
1/2 cup chopped roasted pecans
1 cup whipped cream, optional

Place apple juice, couscous, orange juice and zest in a medium saucepan over medium heat. Bring to a boil. When boiling, reduce heat to a simmer. Simmer, stirring occasionally, for 10 minutes or until thickened.

Spread the couscous mixture into a 9" springform pan. Smooth top. Allow to cool for 2 hours. Cover top with marmalade and sprinkle with nuts. Remove from pan. Slice into wedges and serve with a dollop of whipped cream.