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.



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


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: 

12 g
Total Fat: 
5 g
Saturated Fat: 
0.5 g
68 g
0 mg
65 mg
5 g
36 g
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.