Apple Whole Wheat Couscous Pudding
This baked Apple Whole Wheat Couscous Pudding is a cozy, spoonable dish that bridges the space between a classic baked custard and a softly set bread pudding—comforting, fruit-forward, and naturally sweetened. Whole wheat couscous provides gentle structure without dominating the dish, allowing the apples to remain the star.
Diced apples are sautéed in butter and spices until just tender, concentrating their natural sweetness and adding depth before being folded into the pudding. A simple custard made with milk, eggs, vanilla, and warming spices bakes into a smooth, creamy interior that holds together beautifully while staying soft and moist. Whole wheat couscous also brings quiet nutritional benefits to the dish. Made from whole grain wheat, it provides fiber that supports digestion and helps create a more satisfying, steady-energy meal, along with naturally occurring B vitamins and minerals. T
It works beautifully as a nourishing breakfast, a relaxed brunch offering, or a lightly sweet dessert, especially when served warm with a drizzle of maple syrup, a spoonful of yogurt, or a splash of milk.
Free from refined sugar and built around simple ingredients, this recipe highlights how thoughtful technique and whole foods can come together to create something both comforting and quietly nourishing. It reheats well, making it a lovely make-ahead option for slow mornings or casual gatherings.
Apple Whole Wheat Cous Cous Pudding
Ingredients
- 1 cup whole wheat couscous
- 1 ¼ + ¼ cup milk of choice (dairy, almond, or oat milk)
- ½ cup water
- 3 medium apples, cored, and diced
- 2 tbsp unsalted butter
- 2 large eggs (or 1/2 cup silken tofu for vegan version)
- 4 tbsp maple syrup or honey (adjust to taste)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
- 2 tbsp chopped nuts (walnuts, pecans, or almonds)
- 1–2 tbsp raisins or chopped dates (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly butter an 8x8-inch baking dish.
- In a skillet over medium heat, melt butter. Add diced apples, cinnamon, nutmeg, ginger, and a pinch of salt. Cook for 5–7 minutes until apples are tender but still hold their shape. Stir in 1–2 tbsp of the maple syrup or honey if you want extra sweetness. Remove from heat.
- In a small saucepan, bring 1 ¼ cup milk, water, the rest of the maple syrup or honey vanilla, and a pinch of salt to a gentle simmer. Remove from heat, stir in couscous, cover, and let sit for 5 minutes until tender. Let cool slightly.
- In a bowl, whisk eggs and remaining milk. Gradually stir in the warm couscous, then fold in the sautéed apples and raisins/dates if using.
- Pour mixture into the prepared 8x8-inch baking dish. Sprinkle nuts on top. Bake for 28–32 minutes, until the pudding is set but still slightly jiggly in the center. A knife inserted in the middle should come out mostly clean.
- Let cool for 5–10 minutes before serving. Top with yogurt, a dash of nutmeg, and a drizzle of maple syrup or honey if desired.
- Enjoy warm as a cozy breakfast or dessert.
Notes
- Extra creamy: Use 1/4 cup cream or coconut cream with the milk.
- Flavor boost: Add 1 tsp orange zest while sautéing apples for a bright note.
- Make ahead: Cover and refrigerate for up to 3 days; reheat gently.