Couscous Coconut Milk Pudding

I don't know about you, but I have never tried couscous. I have heard of it, just didn't know what it really was. So my friend and I decided to try it out by making it a couple of different ways. This pudding was one of them and it was delicious! The possibilities are practically endless. Go free and wild with this pudding by topping it with all sorts of different things. We used freshly cut up strawberries and blueberries, but try adding nuts, other cut up fruits, dried fruits, cocoa powder, and shredded coconut.

Couscous is made from semolina flour, and is slightly more nutritious than rice and pasta. it contains more vitamins and minerals than pasta, such as riboflavin, niacin, vitamin B6, folate, and even more protein than rice.

Couscous Coconut Milk Pudding
servings about 4

Recipe:

• 1 cup whole wheat couscous (Israeli couscous)
• 1 + 1/3 cup milk of choice (I used coconut milk,the stuff in the can)
• cinnamon to taste (optional)
• agave syrup to taste (optional)
• toppings of your choice
• additional coconut milk if you want it not so thick

*I also tried this with unsweetened almond milk in place of all the coconut milk and it was a lot less thick but just as delicious. *

Instructions:

• In a small sauce pan bring the coconut milk to a boil.
• Take it off the heat.
• Add the couscous.
• Let it sit until the couscous absorbs all the liquid.
• Stir in the cinnamon and agave syrup and additional coconut milk if you'd like. 
• Serve it up with your favorite toppings!!

I am a little in love with couscous and you will definitely be seeing more posts about it in the near future!