Couscous Pudding with Caramelized Pecans

Couscous Pudding with Caramelized Pecans

TK from Long Beach

"We really love rice pudding, but were out of rice so I decided to substitute couscous and it came out great."
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2 h 15 m servings 485 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
  2. Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
  3. Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
  4. Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.


  • Cook's Note:
  • Substitute margarine for the butter if desired.


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This was a unique way to use up left over couscous. It was creamy, and the texture was similar to a rice pudding. I liked the touch of pecan brittle pieces on top. Thanks for sharing

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