Sunday, 15 August 2010

• Creamy Couscous Almond Pudding

  This is a guest post from Chowtimes.
  
  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.
  
  
  
  Whole grains provide essential minieral such as chromium which help insulin to regulate blood sugar. Grains also provide vitamin Bs, which are essential for cell reproduction and help to manage stress. 
  
  

  Ingredients

  • 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

  Instructions

  In a saucepan, combine almond milk, sugar, and cinnamon stick. Simmer over medium heat and stir to dissolve sugar, about 5 minutes.

  Remove from heat and slowly stir in couscous. Cover and let stand 30 minutes, until grain is plump and thickened.

  Stir in almond extract.

  Add 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.

  Garnish with pistachios and cinnamon and serve with seasonal fresh fruit.

  
  
  

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