Creamy Couscous Breakfast Pudding
  • Cooking Time: 15-20min.
  • Servings: 1
  • Preparation Time: 5min
  • 1 box plain or whole wheat couscous
  • 1 cup FF milk
  • 1 1/2 tbsp. brown sugar
  • 1 tsp. orange zest
  • 1/4 cup egg substitute
  • 1 tbsp. wheat germ
  • honey (optional)
  1. Cook couscous according to package directions for the stove top method. Combine 1 cup of the couscous, milk, brown sugar, and zest in another sauce pan.
  2. Bring to a boil over medium heat, whisking frequently (about 5min).
  3. Reduce heat to medium-low and stir until thickened (about 5min).
  4. Remove from heat.
  5. In a small bowl, take 1/2 cup of the couscous mixture and combine with the egg substitute.
  6. Return this to the sauce pan and cook on low heat until thick (about 5min). Remove from heat and serve hot.
  7. Sprinkle with 1 tbsp. wheatgerm. Drizzle with honey if you would like it sweeter.
  8. Makes one serving. With the leftover couscous you could make more the next day or save it for another meal.
This recipe originally came from the WeightWatchers cookbook called Now&Later. I adapted it by adding my own amounts of indgredients, and changing some directions.