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Casablanca Couscous PuddingCasablanca Couscous Pudding

Casablanca Couscous Pudding


By: Roxanne - Albany, CA - 2016 Recipe Contest
Ingredients:

  • 1 cup Door County Coffee brewed Ethiopian Coffee, extra strong plus 1/2 tsp Door County ground Ethiopian Coffee
  • 1 cup half and half
  • 1/4 cup honey
  • 1-10 ounce box quick cooking couscous
  • 1/2 cup snipped moist dried apricots
  • 1/2 cup chopped pitted dates
  • 1/4 cup minced candied ginger
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1 cup vanilla flavored yogurt
  • 1/3 cup chopped roasted salted pistachio nuts

Instructions:

  1. Combine the brewed coffee, half and half and honey in a large saucepan.
  2. Bring to a boil then add the couscous, dried fruit and spices. Cook according to package instructions.
  3. Combine the yogurt, nuts and ground coffee.
  4. To serve fluff the couscous with a fork and divide among dessert cups.
  5. Top each serving with the yogurt mixture. Serves 6