Sweet couscous pudding

Founding chef of Aalia, Paul Farag, says he grew up eating couscous pudding as a type of sweet treat, and the benefit of this version is that it is much quicker to prepare than a rice pudding, as it's ready to serve in just 15 minutes. Sprinkle with buttery slivered almonds and a drizzle of honey and mace for a dreamy dessert!

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 1 vanilla bean, seeds scraped     
• 375 g coconut cream
• 150 g water
• 100 g fine couscous
• 50 g butter
• 20 g slivered almonds
• Sea salt flakes
• Good-quality honey, ground mace (or cinnamon), to serve

Instructions

1. In a large saucepan, combine the vanilla bean seeds, coconut cream and water. Bring to a light simmer, then add the couscous and reduce the heat to low. Stir continuously until the couscous is cooked.
2. Once cooked through, divide between serving bowls.
3. Melt the butter in a small frying pan, then add the slivered almonds. Toast until the butter and the nuts are golden brown, then season with a pinch of sea salt flakes and remove from the heat. Spoon the buttery nuts over the couscous bowls. Drizzle with honey and a pinch of mace (or cinnamon) and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.