Creamy couscous breakfast pudding with almonds

Total Time
25 min
5 min
20 min
Top each serving of pudding with 1⁄2 cup fresh raspberries or strawberries.



1½ cup(s)

Uncooked whole wheat couscous

1 cup(s)

Table salt

tsp, or to taste

Fat free skim milk

3 cup(s)

Packed brown sugar

2 Tbsp

Orange zest

½ tsp

Regular liquid egg substitute

¼ cup(s)

Wheat germ

¼ cup(s), toasted variety

Vanilla extract

¾ tsp

Chopped almonds

¼ cup(s), (optional)


  1. Bring the water to a boil in a large heavy saucepan over high heat. Stir in the couscous and salt. Reduce the heat and simmer until the 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.
  2. 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 the heat to medium-low and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Remove the saucepan from the heat.
  3. 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.
  4. Stir in the wheat germ and vanilla. Serve topped with the almonds, if using. Yields generous 3⁄4 cup pudding without almonds per serving.