Creamy Fruit-and-Nut Couscous Pudding

Creamy Fruit-and-Nut Couscous Pudding
1-1/4 gal. or 20 servings, 1 cup each


Ingredients Weights Measures
milk 3 lb. 1-1/2 qt.
water 1 lb. 2 cups
PHILADELPHIA Original Cream Cheese, cubed 12 oz. -
almond extract - 1 tsp.
Israeli couscous, uncooked 1 lb. + 12 oz. 1 qt.
golden raisins 6 oz. 1 cup
dried apricots, diced 5 oz. 1 cup
dried cherries 4 oz. 1 cup
slivered almonds, toasted 4 oz. 1 cup
pine nuts, toasted 4 oz. 1 cup
honey 3 oz. 1/4 cup
fresh mint, chopped - 2-1/2 Tbsp.
fresh lemon juice - 2-1/2 Tbsp.
lemon zest, grated - 4 tsp.
orange zest, grated - 4 tsp.


COMBINE milk, water, cream cheese and almond extract in large saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently.

STIR in couscous; cover. Reduce heat to low; simmer 8 to 10 min. or until liquid is absorbed. Remove from heat. Transfer to large bowl.

ADD remaining ingredients; mix well. Cool completely. Cover. Refrigerate several hours or until chilled.

Kraft Kitchens Tips

Make Ahead
Couscous mixture can be stored in refrigerator up to 2 days before serving.
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