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Couscous Pudding with Caramelized Pecans

TK from Long Beach

"We really love rice pudding, but were out of rice so I decided to substitute couscous and it came out great."
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2 h 15 m servings 485 cals
Original recipe yields 4 servings

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  1. Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
  2. Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
  3. Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
  4. Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.


  • Cook's Note:
  • Substitute margarine for the butter if desired.

Nutrition Facts

Per Serving: 485 calories; 22.1 g fat; 62.6 g carbohydrates; 11.5 g protein; 118 mg cholesterol; 297 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I'm a lover of rice pudding so I thought I'd give this a try. It was good, I did not have fat free milk so I substituted 2% and I only made the pudding not the pecans to go on top because I w...

This was a unique way to use up left over couscous. It was creamy, and the texture was similar to a rice pudding. I liked the touch of pecan brittle pieces on top. Thanks for sharing