Lemon Couscous Pudding Recipe | Vegetarian Times Skip to main content

Lemon Couscous Pudding

Good for dessert, this dish also makes for a cheery wake-up in the morning. Select your favorite lemon cookies or lemon bars as an after-dinner pairing, or serve lemon-flavored muffins for breakfast. Chilled, tart lemonade underscores the citrus accent.

Ingredients: 

Ingredients: 

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1½ cups water
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½ cup lemon juice, preferably fresh
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⅓ cup sugar, or to taste
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1 tsp. lemon extract
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1 10-oz. box quick-cooking couscous
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¾ cup thinly sliced almonds
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1½ cups (about 7 oz.) green seedless grapes
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6 kiwis, peeled and cubed

Instructions: 

1. Combine water, lemon juice, sugar, lemon extract, and lemon zest in large saucepan. Bring to a boil over medium heat. Cook couscous according to package directions.

2. Place almonds and grapes in large serving bowl, preferably glass. When couscous done, spoon into bowl, and toss with grapes and almonds, making sure that couscous is fluffy. Spoon yogurt over top, and sprinkle on kiwi cubes and mint leaves for garnish, if using.

Nutrition Information: 

Calories: 
360
Protein: 
12 g
Total Fat: 
5 g
Saturated Fat: 
0.5 g
Carbohydrates: 
68 g
Cholesterol: 
0 mg
Sodium: 
65 mg
Fiber: 
5 g
Sugar: 
36 g
Yield: 
Serves 8

Comments on this Recipe

This was stupid good. The lemon couscous coupled with the fruit is such a wonderful combination. This is my new favorite.