Couscous is a staple of the Moroccan table. This dessert version is similar to rice pudding. It’s delicious, light, and a nice complement to spicier main dishes, such as the Swahili Mchuzi Wa Biringani (Aubergine Curry).
3/4 C. water
1/2 C. plain couscous
1 Tbs. butter
2 large bananas, chopped
1-2 Tbs. brown sugar
1 1/2 C. chilled whipping cream, whipped
2 Tbs. Malibu coconut liqueur (optional)
1/2 C. candied (or dehydrated) pineapple, minced (plus a few whole pieces for garnish)
1 1/2 C. diced fresh (or canned) pineapple
Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork. Melt butter in small pan over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool.
Using electric mixer, beat cream in large bowl until soft peaks form. Fold in the liqueur (reserve 6 tablespoons whipped cream mixture for topping). Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl.
Divide mixture among 6 parfait glasses or dessert bowls. (Can be made a few hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.)
Tip: If you make this the night before, you may want to whip in a bit more cream to fluff it up, as the couscous and candied apple will have soaked up the liquid contents.
To serve: Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.