Summer Couscous Pudding With Blueberries

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Couscous gives this easy-to-make pudding an interesting, tapioca-like texture. Feel escaped to usage limes alternatively of lemons with the blueberries, oregon a operation of the two.

The puddings tin beryllium made a time successful advance.

From Sourced columnist David Hagedorn.

Ingredients

For the pudding

1/2 cupful plain quick-cooking couscous
1/2 cupful yellowish cornmeal
3 cups full oregon low-fat milk
1/2 cupful sugar
1/2 spoon crushed cardamom
1/8 spoon salt
1 spoon vanilla extract
1/2 cupful dense cream

For the topping

4 cups caller blueberries, stemmed and rinsed
Finely grated zest and freshly squeezed foodstuff of 1 citrus (1 tablespoonful zest and 2 oregon 3 tablespoons juice; whitethorn substitute lime juice)
1/4 cupful sugar
1 tablespoonful cornstarch

Nutritional Facts

Per serving (using low-fat milk)

Calories
290
Fat
8 g
Saturated Fat
5 g
Carbohydrates
50 g
Sodium
85 mg
Cholesterol
30 mg
Protein
6 g
Fiber
3 g
Sugar
31 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Sourced columnist David Hagedorn.

Tested by David Hagedorn.

Published June 21, 2011

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Updated March 13, 2026

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