creamy couscous breakfast pudding (3 points)
Couscous — it’s not just for dinner anymore. This dish shows just how versatile this humble pasta can be and why it is a staple in my pantry. You can use the almonds or not. I use strawberries, but raspberries are good, too. Try almond extract instead of vanilla extract.
Yield: 6 servings of ¾ cups each.
Preparations:
- Prep time: 15 minutes
- Cook time: 20 minutes
INGREDIENTS
1 ½ cups water
1 cup couscous, whole wheat
pinch salt
3 cups fat-free milk
2 tablespoons brown sugar, packed
½ teaspoon orange zest, grated
¼ cup fat-free egg substitute
¼ cup wheat germ, toasted
¾ teaspoon vanilla extract
3 cups strawberries, sliced
¼ cup sliced almonds, (optional)
DIRECTIONS
- Bring water to a boil in a large heavey saucepan over high heat. Stir in couscous and salt. Reduce the heat and simmer until water is absorbed, about 2 minutes. Remove the saucepan from the heat and fluff the couscous with a fork. Cover and let stand about 5 minutes.
- Whisk the milk, brown sugar, and orange zest into the couscous. Bring to a boil over medium-high heat, whisking frequently to break up any lumps. Reduce heat to medium-low and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Remove the saucepan from the heat.
- Whisk together 1/2 cup of the couscous mixture and the egg substitute in a small bowl. Return the mixture to the saucepan and cook over low heat, stirring, until the pudding is thick and creamy, about 5 minutes longer.
- Stir in the wheat germ and vanilla. Serve topped with the almonds, if using. Top each serving with 1/2 cup of strawberries or raspberries.
Source: Weight Watchers Momentum Cookbook
Nutritional Information: Per serving (generous ¾ cup pudding without almonds or berries; almonds will add points, but berries probably will not.): 152 Calories, 1 g fat, 0 g sat fat, 0 g trans fat, 2 mg chol, 123 mg sodium, 28 g carb, 3 g fiber, 9 g prot, 190 mg calc.
Calculated Points: 3
