Orange pecan couscous breakfast pudding
6
Points®
Total time: 32 min • Prep: 10 min • Cook: 17 min • Serves: 6 • Difficulty: Easy
Couscous for breakfast? You'll be wondering why you didn't think about it before. It's thick and creamy, with sweetness from the honey and tang from fresh orange zest. If you're not a fan of pecans, use whatever kind of nut you like, or just omit them entirely. You can also top each serving of this breakfast pudding with a handful of fresh blueberries, raspberries, or strawberries instead for more natural sweetness without additional SmartPoints.
Ingredients
Water
1½ cup(s)
Uncooked whole wheat couscous
1 cup(s)
Table salt
1 pinch(es)
1% low fat milk
3 cup(s)
Honey
1½ Tbsp
Orange zest
½ tsp, grated
Egg whites
1 item(s), large
Wheat germ
¼ cup(s), toasted variety
Vanilla extract
¾ tsp
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
3 Tbsp, toasted
Instructions
1
Bring water to boil in large saucepan over high heat. Stir in couscous and salt. Reduce heat and simmer until water is absorbed, about 2 minutes. Remove from heat and fluff couscous with fork. Cover and let stand 5 minutes.
2
Whisk milk, honey, and orange zest into couscous. Bring to boil over medium-high heat, whisking frequently to break up any lumps. Reduce heat to medium-low and cook, stirring frequently, until mixture is slightly thickened, about 5 minutes. Remove from heat.
3
Whisk ½ cup couscous mixture and egg white together in small bowl. Add egg mixture to saucepan and cook over low heat, stirring, until pudding is thick and creamy, about 5 minutes.
4
Stir in wheat germ and vanilla. Spoon pudding evenly into 6 bowls and sprinkle evenly with pecans.
5
Serving size: generous ¾ cup pudding and ½ tablespoon pecans
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