Cherry Walnut Couscous Pudding Mix Recipes

CHERRY-WALNUT BREAKFAST COUSCOUS

Steps:

• In a medium bowl, combine all ingredients except water.
• In a medium saucepan, bring water to a boil.
• Stir in couscous mix, cover and remove from heat.
• Let stand for 10 minutes.
• Stir with a fork. Serve plain, or with milk.

CHERRY COUSCOUS PUDDING

Steps:

• Bring 1 cup each skim milk and almond milk, 1/4 cup sugar, 1/4 teaspoon almond extract and a pinch of salt to a boil in a saucepan over medium heat. Add 3/4 cup whole-wheat couscous, 1/2 cup dried cherries and 1 cinnamon stick; cover and cook 2 minutes. Remove from the heat and let sit, covered, 8 minutes. Fluff with a fork, remove the cinnamon stick and divide among bowls. Top with toasted sliced almonds and honey, if desired.
• Serves: 4 (does not include the optional garnish); Calories: 263; Total Fat 1 grams; Saturated Fat: 0 grams; Protein: 8 grams; Total carbohydrates: 58 grams; Sugar: 28 grams Fiber: 5 grams; Cholesterol: 1 milligrams; Sodium: 136 milligrams

ISRAELI COUSCOUS WITH CHERRIES

Steps:

• Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

CHERRY PUDDING

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.

CHERRY COUSCOUS PUDDING

Steps:

• Heat milk, sugar and cherries in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes. Add pulp from vanilla bean to milk and whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard cups, sprinkle with cinnamon and refrigerate for 1 hour.

CHERRY NUT PUDDING

Steps:

• Cream together sugar, shortening, eggs, salt and baking soda.
• Add cherries, nuts and flour; mix well.
• Put in greased and floured 13x9-inch glass dish.
• Bake at 375°F for 30 minutes.
• Blend together sauce ingredients.
• Cook until thickened, stirring constantly.
• Remove from heat.
• Pour over cherry pudding.
• Enjoy.

COUSCOUS PUDDING

Steps:

• In a medium sided bowl, beat together the egg, egg white, and 2 Tbs of the sugar.
• In a medium sized saucepan, combine the milk, the remaining 2 Tbs sugar, orange rind, and salt and bring to a simmer over moderate heat.
• Slowly pour the warmed milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over moderate heat, stirring constantly for 4 minutes or until thickened.
• Add the couscous and cook, stirring constantly, 6 minutes more.
• Remove from the heat, cover and let stand for 6 minutes or until the couscous is tender.
• Stir in the raisins, nuts and vanilla.
• Serve warm or at room temperature.

WALNUT CHERRY DELIGHTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
• Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
• With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
• Bake for 20 - 25 minutes more.