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© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, whisk together milk, couscous, egg, apricots, honey, cinnamon, salt, ginger, and the dash nutmeg. Cook and stir over medium heat about 10 minutes or until couscous is very tender and mixture is thickened. Do not boil. Remove from heat. Cover and let stand 5 minutes.
If desired, cut oranges in half crosswise. Using a spoon, carefully scoop out orange pulp, leaving the orange shell intact. Save orange pulp for another use. If necessary, cut a thin slice from the base of each orange cup so that it sits upright on a plate or place in a custard cup. If desired, use an apple corer to make the cut edge of the orange cups scalloped.
Stir 2 tablespoons of the pecans into couscous mixture. Spoon couscous mixture into orange cups, or dessert dishes. Sprinkle with remaining pecans and, if desired, additional nutmeg. Serve warm.