Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Couscous Pudding with Plumped Brandied Prunes

Servings: six.

Quicker than rice pudding (you can have this on the table in 15 minutes flat) and just as comforting, this recipe, excerpted from the cookbook Dessert Express, can be varied to suit your menu.

This recipe is excerpted from Dessert Express.


  • 1 cup prunes (about 12)
  • 1/4 cup brandy
  • 1/3 cup plus 1 Tbs. granulated sugar
  • 1/4 cup walnut pieces, finely chopped
  • 3 cups half-and-half
  • 1/8 tsp. table salt
  • 1 cup couscous
  • 2 large egg yolks
  • 1 tsp. vanilla extract


  • Combine the prunes, brandy, 1 Tbs. of the sugar, and the walnuts in a small microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute. Let stand on the counter to steep, covered, for 15 minutes.
  • Combine 1-1/2 cups of the half-and-half, the remaining 1/3 cup sugar, and the salt in a large, heavy saucepan and bring to a boil. Stir in the couscous and cover. Take the pan off the heat and let stand for 5 minutes.
  • Meanwhile, put the egg yolks in a medium bowl. Bring the remaining 1-1/2 cups half-and-half to a boil in a small saucepan. Whisk about 1/2 cup of the half and half into the egg yolks, 1 Tbs. at a time. Slowly whisk the remaining half-and-half into the egg yolks. Whisk the hot egg yolk mixture into the couscous. Turn the heat to medium high and cook, stirring constantly, until the pudding just starts to thicken, about 2 minutes.
  • Spoon the hot couscous pudding into bowls, top with the prunes, and serve.

For a more North African flavor, substitute dried apricots and pistachios for the prunes and walnuts. Or for a nod to classic American home cooking, substitute dried cranberries and pecans.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.