Cuscus Dolce (dessert Couscous)
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 23 ingredients
- Coarse-grained salt
- 60 Pistachio nuts
- 3 oz Almonds; toasted
- 1 ts Confectioners' sugar
- 1/2 ts Salt
- 3 1/2 c Flour
- Rub
- 2 oz Candied orange peel
- 1 c Heavy cream; cold
- Chop
- 2 tb Sugar
- Wine
- 2 oz Semisweet chocolate
- 2 oz Candied citron
- Cut
- 1 c Water; cold
- 5 dr Vanilla extract
- 2 tb Rosewater
- 1/2 c Milk; lukewarm
- 1 c Water; cold
- 1 lb Couscous (not instant)
- 5 Extra-large eggs
- 8 tb Sugar
Possible health benefits
General information, not medical advice.
-
Pistachio nut
High in thiamine · 0.9 mg per 100 g, 79% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims
- Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in vitamin B6 · 1.7 mg per 100 g, 121% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims
- Vitamin B6 contributes to normal homocysteine metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 contributes to normal psychological function.
- Vitamin B6 contributes to normal red blood cell formation.
- Vitamin B6 contributes to the normal function of the immune system.
- Vitamin B6 contributes to the reduction of tiredness and fatigue.
- Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
High in potassium · 1025 mg per 100 g, 51% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
High in phosphorus · 490 mg per 100 g, 70% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
High in magnesium · 121 mg per 100 g, 32% of the reference intake per 100 g
- Magnesium contributes to a reduction of tiredness and fatigue.
- Magnesium contributes to electrolyte balance.
- Magnesium contributes to normal energy-yielding metabolism.
7 more authorised claims
- Magnesium contributes to normal functioning of the nervous system.
- Magnesium contributes to normal muscle function.
- Magnesium contributes to normal protein synthesis.
- Magnesium contributes to normal psychological function.
- Magnesium contributes to the maintenance of normal bones.
- Magnesium contributes to the maintenance of normal teeth.
- Magnesium has a role in the process of cell division.
Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet
High in copper · 1.3 mg per 100 g, 130% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in manganese · 1.2 mg per 100 g, 60% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
High in unsaturated fat · 38 g per 100 g, 86% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Source of vitamin E · 2.9 mg per 100 g, 24% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of folate · 51 µg per 100 g, 26% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of iron · 3.9 mg per 100 g, 28% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims
- Zinc contributes to normal cognitive function.
- Zinc contributes to normal fertility and reproduction.
- Zinc contributes to normal macronutrient metabolism.
- Zinc contributes to normal metabolism of fatty acids.
- Zinc contributes to normal metabolism of vitamin A.
- Zinc contributes to normal protein synthesis.
- Zinc contributes to the maintenance of normal bones.
- Zinc contributes to the maintenance of normal hair.
- Zinc contributes to the maintenance of normal nails.
- Zinc contributes to the maintenance of normal skin.
- Zinc contributes to the maintenance of normal testosterone levels in the blood.
- Zinc contributes to the maintenance of normal vision.
- Zinc contributes to the normal function of the immune system.
- Zinc contributes to the protection of cells from oxidative stress.
- Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Source of protein · 20 g per 100 g, 14% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Nuts, pistachio nuts, raw”, USDA FoodData Central.
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Almond
High in biotin · 57 µg per 100 g, 114% of the reference intake per 100 g
- Biotin contributes to normal energy-yielding metabolism.
- Biotin contributes to normal functioning of the nervous system.
- Biotin contributes to normal macronutrient metabolism.
4 more authorised claims
- Biotin contributes to normal psychological function.
- Biotin contributes to the maintenance of normal hair.
- Biotin contributes to the maintenance of normal mucous membranes.
- Biotin contributes to the maintenance of normal skin.
Biotin is a B-vitamin found in many foods. Biotin helps turn the carbohydrates, fats, and proteins in the food you eat into the energy you need. NIH fact sheet
High in potassium · 733 mg per 100 g, 37% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
High in calcium · 254 mg per 100 g, 32% of the reference intake per 100 g
- Calcium contributes to normal blood clotting.
- Calcium contributes to normal energy-yielding metabolism.
- Calcium contributes to normal muscle function.
5 more authorised claims
- Calcium contributes to normal neurotransmission.
- Calcium contributes to the normal function of digestive enzymes.
- Calcium has a role in the process of cell division and specialisation.
- Calcium is needed for the maintenance of normal bones.
- Calcium is needed for the maintenance of normal teeth.
Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet
High in phosphorus · 503 mg per 100 g, 72% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
High in magnesium · 258 mg per 100 g, 69% of the reference intake per 100 g
- Magnesium contributes to a reduction of tiredness and fatigue.
- Magnesium contributes to electrolyte balance.
- Magnesium contributes to normal energy-yielding metabolism.
7 more authorised claims
- Magnesium contributes to normal functioning of the nervous system.
- Magnesium contributes to normal muscle function.
- Magnesium contributes to normal protein synthesis.
- Magnesium contributes to normal psychological function.
- Magnesium contributes to the maintenance of normal bones.
- Magnesium contributes to the maintenance of normal teeth.
- Magnesium has a role in the process of cell division.
Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet
High in copper · 0.9 mg per 100 g, 91% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in manganese · 2.1 mg per 100 g, 108% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of niacin · 3.8 mg per 100 g, 24% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims
- Niacin contributes to the maintenance of normal mucous membranes.
- Niacin contributes to the maintenance of normal skin.
- Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
Source of iron · 3.7 mg per 100 g, 27% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of zinc · 2.9 mg per 100 g, 29% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims
- Zinc contributes to normal cognitive function.
- Zinc contributes to normal fertility and reproduction.
- Zinc contributes to normal macronutrient metabolism.
- Zinc contributes to normal metabolism of fatty acids.
- Zinc contributes to normal metabolism of vitamin A.
- Zinc contributes to normal protein synthesis.
- Zinc contributes to the maintenance of normal bones.
- Zinc contributes to the maintenance of normal hair.
- Zinc contributes to the maintenance of normal nails.
- Zinc contributes to the maintenance of normal skin.
- Zinc contributes to the maintenance of normal testosterone levels in the blood.
- Zinc contributes to the maintenance of normal vision.
- Zinc contributes to the normal function of the immune system.
- Zinc contributes to the protection of cells from oxidative stress.
- Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Nutrients per 100 g of “Nuts, almonds, whole, raw”, USDA FoodData Central.
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Flour
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In Sicily, couscous is even a dessert, incorporating the age-old Mediterranean almonds, rosewater, pistachio nuts, candied citron, and orange peel as well as chocolate and custard cream, which most likely were added in later centuries.
- Prepare the custard cream. Blanch the pistachio nuts in a pan of boiling water with coarse salt added (otherwise the nuts will turn yellow). Dry the nuts with paper towels, then finely chop them on a board or grind them in a food processor. Place the egg yolks in a medium-sized crockery or glass bowl, add the sugar, and use a wooden spoon to mix the sugar into the yolks until they turn a lighter color. Slowly add the cream, then the lukewarm milk, mixing steadily. Add the chopped nuts and the rosewater, and mix very well. Place in the top of a double boiler.
- Bring water to a boil in the bottom of the double boiler. When the water begins to boil, insert the top, making sure the water does not touch it, and stir constantly with a wooden spoon, always in the same direction. When the cream coats the spoon, just before it boils (absolutely do not allow the cream to boil), remove the top of the double boiler from the heat and continue to stir the contents for 1 minute more. Transfer the custard to an empty wine bottle (to keep skin from forming), cork it, and refrigerate until needed.
- Prepare the couscous: Spread out the grain on a large serving platter or cookie sheet. Dissolve the salt in a small bowl with 1 cup of the water. Sprinkle 2 teaspoons of the salted water on the grain, then use the fingers of one hand to rub some grains against the palm itself, using a rotating motion to incorporate the water evenly into the grain. Keep repeating this with additinal teaspoons of salted water and grains until you have used up 1/4 cup of water and the couscous is evenly wet all over. Spread the grain evenly over a cotton dish towel and let rest for 1 hour.
- Put 8 cups of water in stockpot. Put a strainer or steamer which fits snuggly over stockpot. Using the flour and a cup of cold water, prepare a thcik dough to seal the area connecting the two halves of the steamer. Roll this dough into a thick rope long enough to fit around the perimeter of the pot. Using the rope of dough, cover the circle where the top and bottom parts of the steam meet to seal it. Place the steamer over medium heat, and when the water reaches a boil and the steam begins to rise through the holes of the strainer, add the couscous grain. (It is also convenient to spread a cheesecloth over the strainer holes to facilitate removing the steamed grains.) Cover tightly with a lid and steam for 30 minutes.
- Spoon out the couscous onto a large platter and start rubbing the grains between the palms of your hands, incorporating the remaining 3/4 cup of salted water, little by little to separate any that have stuck together and to retain an even and uniform consistency of individual grains. Let the couscous rest for 1 hour until cool.
- Mix the granulated and confectioners' sugar with the vanilla in a large bowl. Cut the chocolate into pieces the size of half an almond. Cut the toasted almonds in half and the candied fruit into pieces the same size. Add the couscous, chocolate, and almonds to the bowl with the sugar and mix very well. Transfer the couscous to a large serving platter and arrange it in one thick layer. Pour the cooled custard cream over the couscous and serve, spooning out the sweet grain topped with custard sauce.
Plating
Cookware for this recipe
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Large pot
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Steamer
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Baking tray
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Mixing bowl
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Sieve