Creamy Fruit-and-Nut Couscous Pudding

Creamy Fruit-and-Nut Couscous Pudding
Yield:
1-1/4 gal. (6 L) or 20 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
milk 3 lb. [1.5 kg] 1-1/2 qt. [1.5 L]
water 1 lb. [500 g] 2 cups [500 mL]
Philadelphia Brick Cream Cheese, cubed 12 oz. [375 g] -
almond extract - 1 tsp. [5 mL]
Israeli couscous, uncooked 1 lb. [875 g] 1 qt. [1 L]
golden raisins 6 oz. [180 g] 1 cup [250 mL]
dried apricots, diced 5 oz. [150 g] 1 cup [250 mL]
dried cherries 4 oz. [125 g] 1 cup [250 mL]
slivered almonds, toasted 4 oz. [125 g] 1 cup [250 mL]
pine nuts, toasted 4 oz. [125 g] 1 cup [250 mL]
honey 3 oz. [90 g] 1/4 cup [50 mL]
fresh mint, chopped - 2-1/2 Tbsp. [45 mL]
fresh lemon juice - 2-1/2 Tbsp. [45 mL]
lemon zest, grated - 4 tsp. [20 mL]
orange zest, grated - 4 tsp. [20 mL]
milk 12 oz. [375 g] 1-1/2 cups [375 mL]
water 4 oz. [125 g] 1/2 cup [125 mL]
Philadelphia Brick Cream Cheese, cubed 3 oz. [90 g] -
almond extract - 1/4 tsp. [1 mL]
Israeli couscous, uncooked 7 oz. [205 g] 1 cup [250 mL]
golden raisins 1-1/2 oz. [45 g] 1/4 cup [50 mL]
dried apricots, diced 1-1/4 oz. [38 g] 1/4 cup [50 mL]
dried cherries 1 oz. [30 g] 1/4 cup [50 mL]
slivered almonds, toasted 1 oz. [30 g] 1/4 cup [50 mL]
pine nuts, toasted 1 oz. [30 g] 1/4 cup [50 mL]
honey 3/4 oz. [23 g] 1 Tbsp. [15 mL]
fresh mint, chopped - 2 tsp. [10 mL]
fresh lemon juice - 2 tsp. [10 mL]
lemon zest, grated - 1 tsp. [5 mL]
orange zest, grated - 1 tsp. [5 mL]

Directions

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.

557331 : 104849