Desserts > Jewish Recipes > Strawberry Couscous Pudding >
Strawberry Couscous Pudding
Typical Shavuot dessert.
1-1/4 C fresh strawberries, halved & sliced
3 TBS sugar
1 C milk
1/2 C couscous
1/2 tsp. grated lemon rind
3/4 C whipping cream, chilled
1/2 tsp. vanilla
Small halved or whole strawberries for garnish
Place prepared strawberries in a bowl and sprinkle with one tablespoon of sugar. Toss gently and refrigerate. Chill anther bowl for whipping cream. In a small saucepan, bring milk and one tablespoon of sugar to a simmer. Stir until sugar dissolves. Stir on couscous; cover pan and remove from heat. Let stand for about fifteen minutes, or until milk is fully absorbed. Transfer couscous to a large bowl; stir with fork to separate grains. Allow to cool to room temperature. Stir in grated lemon rind. Whip cream in the chilled bowl until it forms soft peaks. Add vanilla and remaining sugar to whipping cream; whip until just stiff. Gently fold whipped cream mixture into couscous. Add sliced strawberries with their liquid. Spoon mixture into four custard cups or small ramekins. Cover and refrigerate for at least two hours, or overnight. Serve cold with a garnishment of whole or small halved strawberries.
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Food Fare Culinary Collection: Jewish Cuisine
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