Make it. Eat it. Love it.
In my last post I talked about how I had an abundance of overripe bananas and instead of making a few banana breads I started thinking of other recipes that will make use of these browning overripe fruits.
Living in Israel couscous has become a pretty basic staple in our home. I have bags of it sitting in my cupboards and use it as a go to side dish pretty frequently. Its wonderful plain alongside chicken or lamb and a perfect side to soak up yummy sauces. It can be used in may different ways and with origins from all over Africa, the Middle East and India you can always find a recipe to suite your taste buds.
Couscous is usually thought of as an ingredient or as a dish. The dish couscous is made as a stew with chickpeas and meat and highly seasoned. Couscous as an ingredient can be served and prepared the same as a grain and can also have ingredients added to it like spices, dried fruit or nuts. I never thought to make couscous as anything other then this before. Until now.
I love rice pudding. Big fan. I thought that a rice pudding with my overripe bananas would be perfect, but, I had no rice. I did though have about a 2 kilos of couscous. I never really thought about couscous pudding and when I looked it up online I found a large selection of recipes and thought why not?
This recipe was influenced by combination of Moroccan and Indian couscous puddings. It has a sweet taste from being cooked in coconut milk and the cardamom and orange zest play beautifully against the soft bananas. This is a perfect dessert for company as it is super fast to make with basic ingredients and is terribly easy. However, it tastes complex and sophisticated. It can also be eaten as breakfast in place of your usual oatmeal.
2 1/2 Cups Coconut Milk
1/4 Cup Sugar
1/4 Teaspoon Salt
1 Cup Whole Wheat Couscous (or plain)
2 Teaspoons Orange Zest
2 Teaspoons Cardamom, plus more for garnish
2 Overripe Bananas, Sliced
1/8 Cup Cream
Bring coconut milk, sugar and salt to a boil in a medium saucepan over medium high heat.
Add couscous, orange zest and cardamom and simmer for about a minute.
Remove from heat, cover pot and let sit for 5 minutes.
Fluff couscous with a fork and stir in bananas, reserving a few slices for garnish, and cream.
Serve in a bowl topped with reserved banana slices and sprinkle with cardamom.