Couscous Façon Degué by @niangcook

≈ 20 min

4 servings

🌾

180 g

Whole wheat couscous

💧

240 ml

Boiling water

🥣

180 g

Greek yogurt

🧀

White cheese

🍬

25 g

Brown sugar

🍦

5 ml

Vanilla

🫙

0.5 g

Nutmeg

🥛

120 ml

Unsweetened condensed milk

🍇

40 g

Raisins

🧈

15 g

Butter

  1. Place
    • whole-wheat couscous
    • boiling water

    Place 180 g whole-wheat couscous in a large heatproof bowl and pour 240 ml boiling water over it.

  2. Cover
    • whole-wheat couscous
    • Boiling water

    Cover the couscous and let it absorb the water for 5 min, until the grains are tender and separate.

  3. Combine
    • Greek yogurt
    • fromage blanc

    Combine 180 g Greek yogurt and 120 g fromage blanc in a mixing bowl.

  4. Add
    • brown sugar
    • vanilla extract
    • Greek yogurt

    Add 25 g brown sugar and 5 ml vanilla extract to the yogurt mixture.

  5. Add
    • unsweetened condensed milk
    • ground nutmeg
    • Greek yogurt

    Add 120 ml unsweetened condensed milk and 0.5 g ground nutmeg to the yogurt mixture.

  6. Whisk
    • Greek yogurt
    • fromage blanc
    • brown sugar

    Whisk the dairy mixture until smooth and homogeneous, then set it aside.

  7. Add
    • whole-wheat couscous
    • butter

    Add 15 g butter to the hydrated couscous and fluff it thoroughly with a fork.

  8. Fold
    • whole-wheat couscous
    • Greek yogurt
    • fromage blanc

    Fold the fluffed couscous into the creamy yogurt mixture until evenly coated.

  9. Stir
    • raisins

    Stir in 40 g raisins if desired, then divide the degué among 4 serving bowls.

Couscous Façon Degué by @niangcook

≈ 20 min

4 servings

🌾

180 g

Whole wheat couscous

💧

240 ml

Boiling water

🥣

180 g

Greek yogurt

🧀

White cheese

🍬

25 g

Brown sugar

🍦

5 ml

Vanilla

🫙

0.5 g

Nutmeg

🥛

120 ml

Unsweetened condensed milk

🍇

40 g

Raisins

🧈

15 g

Butter

Preparation Steps

  1. Step 1/9

    Place 180 g whole-wheat couscous in a large heatproof bowl and pour 240 ml boiling water over it.

    🌾whole-wheat couscous
    💧boiling water
    🥣large heatproof bowl
    🥄measuring cup

  2. Step 2/9

    Cover the couscous and let it absorb the water for 5 min, until the grains are tender and separate.

    🌾whole-wheat couscous
    🥣large heatproof bowl

  3. Step 3/9

    Combine 180 g Greek yogurt and 120 g fromage blanc in a mixing bowl.

    🥣Greek yogurt
    🧀fromage blanc
    🥣mixing bowl
    🥄measuring cup

  4. Step 4/9

    Add 25 g brown sugar and 5 ml vanilla extract to the yogurt mixture.

    🍬brown sugar
    🍦vanilla extract
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/9

    Add 120 ml unsweetened condensed milk and 0.5 g ground nutmeg to the yogurt mixture.

    🥛unsweetened condensed milk
    🫙ground nutmeg
    🥣mixing bowl
    🥄measuring cup
    🥄measuring spoons

  6. Step 6/9

    Whisk the dairy mixture until smooth and homogeneous, then set it aside.

    🥣Greek yogurt
    🧀fromage blanc
    🍬brown sugar
    🍦vanilla extract
    🥛unsweetened condensed milk
    🫙ground nutmeg
    🥣mixing bowl
    🥄whisk

  7. Step 7/9

    Add 15 g butter to the hydrated couscous and fluff it thoroughly with a fork.

    🌾whole-wheat couscous
    🧈butter
    🥣large heatproof bowl
    🍴fork

  8. Step 8/9

    Fold the fluffed couscous into the creamy yogurt mixture until evenly coated.

    🌾whole-wheat couscous
    🥣Greek yogurt
    🧀fromage blanc
    🍬brown sugar
    🍦vanilla extract
    🫙ground nutmeg
    🥛unsweetened condensed milk
    🥣large heatproof bowl
    🥣mixing bowl
    🍴fork

  9. Step 9/9

    Stir in 40 g raisins if desired, then divide the degué among 4 serving bowls.

    🍇raisins
    🍴fork
    🥣serving bowls

Composition

Ingredients

Types

Grains, Liquids, Dairy, Sweeteners, Fruits

Ingredients

Whole wheat couscous, Boiling water, Greek yogurt, White cheese, Brown sugar, Vanilla, Nutmeg, Unsweetened condensed milk, Raisins, Butter

Notes

Boiling water (used to swell the couscous instead of steaming), White cheese (fromage blanc), Nutmeg (a little bit), Raisins (optional, if liked), Butter (used to grate/season the couscous, a hazelnut-colored butter texture)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

430 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 61g, Sugars: 31g, Fat: 14g, Saturated fat: 8g, Fiber: 5g, Sodium: 160mg

Nutritional Information

Minerals

Calcium: 240mg, Iron: 1.8mg, Potassium: 360mg, Magnesium: 48mg

Vitamins

Vitamin A: 170µg, Vitamin B12: 0.8µg, Vitamin D: 1µg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large heatproof bowl, mixing bowl, fork, whisk, measuring cup, measuring spoons, serving bowls

Appliances

Kettle

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Snack, Dessert, Ramadan, Family meal, Summer

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, Senegalese, Moroccan

Geographic

Senegal, West Africa

Various

Aspect

Texture

Creamy, Fluffy, Light, Soft, Tender, Chewy

Flavors

Sweet, Milky, Tangy, Vanilla, Nutty, Fruity, Warm-spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the recipe contains dairy), fridge : 2 days (Store in an airtight container,Keep at or below 4°C,Stir before serving,Discard if odor or texture changes), freezer : 0 min (Not recommended because dairy may separate and couscous texture may become watery)