Creamy Couscous Pudding with Caramel Pecans

1. 1

   Bring water to a boil in a large saucepan over medium heat. Stir in the couscous and salt. Take off the heat, cover, and let sit until the water is absorbed, about 5 minutes.

2. 2

   Stir the milk and 1/4 cup sugar into the couscous and bring to a boil. Lower the heat to medium-low; cook and stir until the mixture slightly thickens, about 10 minutes. Remove from the heat and whisk in the eggs. Return to the stovetop and cook, stirring often, until the pudding is creamy, about 5 minutes. Take off the heat and stir in the vanilla extract.

3. 3

   Let the pudding cool to room temperature, stirring now and then, about 30 minutes. Spoon it into a bowl, cover loosely with plastic wrap, and chill until set, at least 1 hour.

4. 4

   Melt the butter in a small saucepan over medium-low heat. Add the pecans and 1/2 cup white sugar. Cook, stirring often, until the pecans are coated and the caramel thickens, about 5 minutes. Serve the pecans and caramel sauce on top of or alongside the pudding.

• Calories 457.36 kcal High
• Protein 12.34 g Good Source
• Carbs 39.91 g Moderate
• Total Fat 28.24 g High
• Saturated Fat 9.98 g High
• Trans Fat 0.02 g High
• Cholesterol 150.52 mg High
• Sodium 127.23 mg Moderate
• Fiber 3.67 g Moderate
• Sugar 21.21 g High
• Added Sugar 1.66 g Low Source
• Calcium 159.36 mg Moderate
• Iron 1.11 mg Low Source
• Potassium 295.64 mg Low Source
• Vitamin A 143.01 mcg_rae Moderate
• Vitamin C 0.12 mg Low Source
• Vitamin D 1.44 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten