Jen (madam_midnight) wrote in vegancooking,

Cous-Cous Dessert Recipe Request

Tonight I was eating couscous for dinner (it was delicious, if anyone wants to know) and out of nowhere I decided that I wanted to make cookies using couscous. Is this possible? Does anyone have any recipes for this? I tried google search, but apparently there is a restaurant in NYC called "Cookies and Couscous" @___@

As a side note, I did manage to find a few recipes for cous-cous cake. Two really caught my eye:

For The Cake:
1/2 + 1/4 cup *soymilk
1/2 cup *almond milk
1/4 cup maple syrup
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 cup couscous
For The Filling:
4 strawberries
1/2 tbs. sweetened condensed soymilk
1 1/2 tbs. agave nectar/maple syrup
1/4 cup sweetened condensed soymilk
1 small strawberry

In a small saucepan, combine the two "milks,"maple syrup, vanilla extract, cinnamon and couscous. Bring to a boil and then lower heat to a simmer. Stir the mixture continually until most of the liquid is absorbed. Turn off the heat, cover and let sit for about a minute. The mixture should look and almost like polenta or cornmeal mush. Meanwhile, spray a small round casserole dish with a non-stick cooking spray. Spoon half of the couscous mixture onto the dish making sure you pack it in firmly. Place it in the refrigerator to cool for about 30 minutes. In the meantime, blend the strawberries, sweetened condensed soymilk, and agave nectar in a food processor or blender. Take your cooled couscous out of the refrigerator and pour the strawberry mix on top. Spread the other half of the couscous mixture on top of the strawberry mix making sure to pack it in firmly if possible. Place the dish in the refrigerator for another 30-60 minutes. Once firm and cool enough, turn the couscous cake onto a serving platter. Pour about 1/4 cup of sweetened condensed soymilk on top and garnish with a fresh strawberry cut in half as well as any leftover strawberry mix. Enjoy!

1 15oz can coconut milk
1/2 cup water
1/4-1/3 cup sugar
1 Tb arrowroot powder (or cornstarch)
1 vanilla bean
2 cups whole wheat couscous

In a medium saucepan heat coconut milk, water, sugar and arrowroot over medium high heat, whisking to fully mix in the arrowroot. Meanwhile scrape out vanilla bean seeds and add to pot. Whisk to incorporate seeds. Toss in the vanilla bean pod as well, this will also add to the vanilla flavor. Once the mixture comes to a boil stir in couscous, cover and simmer for about 1-2 minutes then remove from heat and set aside for 10 minutes.

Meanwhile lightly oil a 8" spring form pan, this is to mold the couscous into cake form. You may try something else if you'd like, this cake comes out fairly firm and cohesive.

After 10 minutes, remove the lid to your pot. Your couscous should have absorbed the liquid. Gently stir the couscous to locate the vanilla beans and pull those out. Now dump the mixture into your prepared spring form pan. Press and smooth down the mixture. Cover and chill until fully cooled through, at least 1-2 hrs.

Remove from refrigerator and you can now remove the spring form pan. Slice and serve like a regular cake garnishing with sauce and/or fruit of your choosing. This cake comes out light with a smooth vanilla coconut flavor that will compliment just about anything you dream up

Has anyone made either of these before or something similar? Are there even better, tried and true couscous cake recipes? Hit me with your best shot! I'm curious about couscous as a dessert.


Tags: cous-cous
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