Recipe courtesy of Stan Frankenthaler
Show: Chef Du Jour
Total:
13 hr
Active:
12 hr
Yield:
8 servings
Level:
Easy

Ingredients

For Crispy Layers:
Couscous custard:
Quince Compote:

Directions

For Crispy Layers:

Have all ingredients ready before you begin.

Lay out one of the kitchen towels, open the filo package, unroll and place on the towel. Cover with the second towel.

Place a whole sheet of filo onto one of the sheet pans, brush with melted butter mixed with honey and sprinkle with pistachios.

Repeat two more times, but on last layer sprinkle with sugar.

Cut into six equal squares.

Place a square into a greased muffin tin, pressing gently down to fit form, leave tips sticking up or slightly laying over.

Bake at 375 degrees until golden and crispy, approximately 10 minutes.

Couscous custard:

Bring the milk to a boil.

Mix couscous, cinnamon, ginger, butter and salt together.

Pour milk over the couscous mixture and mix to break up any lumps.

Bring cream, sugar and vanilla to a boil.

Combine egg yolks in a small bowl, add half of boiled cream to egg yolk mix.

Return egg yolks to boiling cream and whisk until thickened, do not boil.

Strain and pour into couscous mixture, stir and cool.

Return to pot and cook to boil, remove from heat.

Place mixture in bowl, cover with plastic and refrigerate overnight

Quince Compote:

In a medium nonreactive saucepan, combine sugar and water, bring to a boil.

Add quince, cinnamon, cloves and lemon juice, reduce the heat to low.

Simmer, stirring occasionally, until fruit is tender and translucent, remove from heat, pour into bowl to cool.

Strain quince from liquid and puree 1/4 of the quince.

Add the puree to the left over quince and add additional poaching liquid to moisten slightly (to make it a spoonable sauce).

To Assemble:

Place filo dough on plate, spoon some couscous custard into the cup.

Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries.

IDEAS YOU'LL LOVE

Steamed Couscous

Recipe courtesy of Alton Brown

Couscous with Pine Nuts

Recipe courtesy of Ina Garten

Couscous with Scallions

Israeli Couscous and Tuna Salad

Recipe courtesy of Ina Garten

Couscous with Currants, Dried Apricots and Pine Nuts

Recipe courtesy of Gourmet Magazine

Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives

Recipe courtesy of Guy Fieri

Couscous

Recipe courtesy of Amy Finley

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Rafih Benjelloun

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking