Prep 30 mins
Cook 40 mins
This started out as a couscous "pudding" from a recipe book that was an utter failure. Not wanting to waste all that couscous, I had to do something with it. Following the principles from a recipe I'd baked up the previous week, I turned the mess into magic!
- 1 1⁄4 cups whole wheat couscous
- 3 cups 1% low-fat milk
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 lemon, zest of
- 1⁄2 cup mixed chopped dried fruit (apples, apricots, raisins, dates, cherries)
- 1⁄2 cup craisins
- 1⁄2 cup golden raisin
- 1⁄2 cup chopped roasted hazelnuts
- 1⁄2 cup millet
- 1⁄2 cup light brown sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon ginger
- 2 eggs
- 2 tablespoons white sugar, for sprinkling
- Scald the milk, then stir in the honey, vanilla and lemon zest.
- Add the couscous and stir once, then cover and let stand until the milk is absorbed, about 15 minutes.
- Meanwhile, combine fruit, nuts, millet, spices and sugar.
- Once couscous is done, fluff with a fork. Allow couscous to cool until warm, then stir together with fruit mixture.
- Beat two eggs together, then stir into couscous mixture until moist and sticky. Add additional milk if necessary.
- Pat mixture into greased 13x9" pan, smoothing out surface with the back of a spoon. Sprinkle with white sugar to make a nice crisp crust.
- Put pan into a preheated 350°F oven and bake for about 40 minutes of until a toothpick inserted in the middle comes out clean.
- Allow pan to cool completely, then cut into 16 skinny bars.
- Store bars in refrigerator up to one week.