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Vanilla Bean Couscous

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Years ago I had the great fortune to take several trips to Morocco for modeling jobs. It was so 
incredible being able to travel to cities all over the country and to experience 
the culture first hand. We would go to what are called souks, where the local merchants sell hand woven rugs, tagines (covered clay pots used to cook stews), food, jewelry and much more. It was always fun getting to take a break from work or shopping 
(when time allowed) to eat delicious creations, many of which were made with couscous.
When I've asked people what they think couscous is, they usually say, 
"a grain". Actually, couscous is pasta made by rolling and shaping moistened 
semolina wheat and then coating the tiny pieces with finely ground 
wheat flour. The quick-cook variety, which you can buy in stores, takes only 
minutes to steam.
Although I love a savory dish with couscous, I'm always trying to 
think of healthy sweet treats for Kenya that he will enjoy without giving him sugar. With 
that in mind, I came up with this vanilla bean couscous recipe. It couldn't be easier and you can make as much or as little as you 
want just by increasing the amount of milk and couscous. If you want to make it 
even sweeter, you could add some agave nectar, but when Kenya, his 
grandmother and I tried it today we thought it was heavenly just like it is.

Vanilla Bean Couscous  (Makes 6 Toddler Servings)

  • Prep Time: 1 mins,
  • Cook Time: 5 mins,
  • Rating:
    Rate this recipe
Years ago I had the great fortune to take several trips to Morocco for modeling jobs. It was so 
incredible being able to travel to cities all over the country and to experience 
the culture first hand. We would go to what are called souks, where...

Ingredients

  • 1/2 cup plus 3 tbsp whole milk
  • 1/4 cup water
  • 1/3 of a vanilla bean, about 1 inch long
  • 1/2 cup couscous

Preparation

  1. 1. Place the water and 1/2 cup of the whole milk to a small saucepan.
  2. 2. With a paring knife, slice the vanilla bean in half. Starting at one end of the bean, using the flat side of the knife, scrape the seeds out of the pod. Add the seeds (it won’t seem like a lot, but it is) to the saucepan with the milk and the remaining vanilla bean.
  3. 3. Bring the liquid and vanilla to a boil.
  4. 4. Add the couscous, stir, reduce to a simmer and cover.
  5. 5. Cook for 5 minutes.
  6. 6. Stir the couscous, breaking up any clumps, add the remaining 3 Tbsp of milk.
  7. 7. Remove the whole vanilla bean.
  8. 8. Cool and serve.
Vanilla Bean Couscous

Nutrition Information

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Comments






  1. Graciela

    January 4, 2013 at 1:53 am

    Sounds like a great recipe. Was wondering if you can substitute vanilla (liquid) for vanilla bean. If so how much?

    • catherine

      January 4, 2013 at 12:30 pm

      Yes, use 1/2 to 1 teaspoon vanilla extract, and add it to the couscous while it is cooking!

  2. Pingback: 150 Couscous recipes — Bohemian Revolution

  3. Pingback: Recipe Ideas For Baby, Toddler AND Big Kids | Weelicious ™ - Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family!

  4. Pingback: Recipe Ideas For Baby, Toddler AND Big Kids | Weelicious ™ - Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family!

  5. mama boondocker

    October 14, 2008 at 4:28 pm

    I agree couscous is a fantastic recipe idea for toddlers, and can you believe picky eaters as well!? My 3 yr old who literally lives on dairy practically orders couscous on a regular basis. We make ours by 1st sauteing diced onion, chopped garlic, broccoli, and carrots in olive oil. We add soy sauce water and couscous to the mixture and set it off to the side to cook as we set the table and wash up. Voila, a wonderfully healthy and super easy lunch. Add some sweet chili sauce to liven it up! We’ll be making your vanilla bean couscous soon:)