Jun 14

Dessert Or Anytime Couscous

Skinny Dessert Or Anytime Couscous


My family really enjoys having couscous as a side dish with dinner. I usually make it simple with just salt, pepper, and maybe some caramelized onions; I’ll use chicken or vegetable broth instead of water to make it interesting. So that got me thinking: why not make this couscous as a dessert dish?  We all like the texture and I bet it would taste great with some dried fruit. So here is my newest dessert recipe made with couscous. It’s sweet (but not too sweet) and has a great texture as well. Let me know what you think. Enjoy.

Nutrition: calories 173, fat 4 g, carbs 32 g, fiber 1.8 g, sugar 7.1 g, sodium 37.7 mg, protein 4.1 g, Weight Watcher PointsPlus® 5


Dessert Or Anytime Couscous

Makes 9 servings


  • 1 10 ounce box plain couscous – I used Near East
  • 1 1/2 cups unsweetened apple juice
  • 1/2 cup cold water
  • 1 tsp vanilla extract
  • 1/3 cup dried cranberries or any dried fruit of your choice
  • 1/3 cup slivered toasted almonds — place the almonds on a dry baking sheet and bake at 350 degrees for about 5 minutes; do not let them brown too much
  • 2 tsp cinnamon to be divided among the 9 cups
  • 9 tsp brown sugar
  • 9 tsp butter or vegan butter
  • Orange or lemon zest on top after baking is done — optional



  1. Preheat oven to 375 degrees, spray 9 ramekins with cooking spray and place on a cookie sheet. Set aside.
  2. In a small to medium saucepan, boil the apple juice with water; remove from the heat and add vanilla extract. Stir.
  3. Pour the box of couscous into the pot of water/apple juice mixture; stir once or twice, cover and set aside for 5 to 10 minutes. Do not take off the lid during this time.
  4. After about 10 minutes, remove the lid and fluff the couscous.
  5. Add the cranberries and mix gently. Don’t worry if you have a few clumps. Try to break them up as best you can. It will taste the same with or without a few clumps.
  6. Scoop out mixture into the 9 ramekins with a half cup measuring cup.
  7. Sprinkle the cinnamon among the 9 cups, then add the almonds evenly over each cup and top with a teaspoon of butter. Sprinkle the top of each ramekin with a teaspoon of brown sugar.
  8. Bake in oven for about 15 minutes until the sugar seems to have bubbled a little or looks like it has a slightly crunchy top.
  9. Remove from the oven and let cool for just a few minutes and serve either warm or at room temperature. Sprinkle orange or lemon zest if you choose. Enjoy!





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