I have some couscous to use up, so here's a dessert recipe from Gourmet Magazine that will come out similar to a tapioca pudding.

Couscous with Strawberries

2 1/2 cups sliced strawberries
2 tbsp sugar
1 1/3 cups milk
2/3 cup couscous
2 tbsp sugar
1 cup well chilled heavy cream
2 tbsp sugar
2 tsp vanilla
Whipped cream and sliced strawberries

Toss the sliced strawberries with 2 tbsp sugar and chill, covered, for 20 minutes. Bring the milk and 2 tbsp sugar to a simmer, stirring until the sugar is dissolved. Stir in the couscous and cover the pan immediately. Let stand off the heat for 15 minutes until the milk is absorbed. Transfer to a large bowl, rub the grains between the fingers gently to separate. Let cool completely. Beat the cream to soft peaks and add 2 tbsp sugar. Beat to stiff peaks. Fold gently into the couscous with the sliced strawberries, including their liquid, and divide the mixture among dessert dishes. Chill, covered, at least 2 hours or overnight. Just before serving, garnish with whipped cream and cut strawberries.

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Since couscous is a pasta, it's generally used to make side dishes and salads.



Couscous Cooking Tips

-- Be sure to identify which type of couscous you have purchased (instant or traditional) to properly plan cooking time.

-- Couscous may also be cooked like rice. Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.

-- If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.

-- When using the long traditional method of steaming couscous, covering the pot is not recommended as the condensation can drip onto the grains and make the couscous mushy.

-- As well as a carbohydrate-laden side dish, couscous may also be eaten as a porridge, in salads, or in desserts.

-- To double or triple the volume of instant couscous, avoid the hot water method given on the box and take the time to slowly steam it.

-- Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.

-- 1 cup dry couscous = 2-1/2 cups cooked.

-- As a side dish, plan on 1/2 to 3/4 cup cooked couscous per person.

Couscous Black Bean Salad

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Directions

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.