New This Month

Couscous Crunch Bar

When toasted and mixed into melted chocolate, couscous creates a surprising, satisfying candy.

  • Prep:
  • Total Time:
  • Yield: Makes 4 to 36, depending on cookie-cutter size

Photography: Aaron Dyer

Source: Martha Stewart Living, February 2016


  • 6 tablespoons Israeli (pearl) couscous
  • 1 tablespoon unsalted butter
  • Flaky sea salt, such as Maldon
  • 8 ounces melted bittersweet chocolate (61 percent cacao)
  • Vegetable-oil cooking spray


  1. In a skillet over medium-high, toast couscous in butter, stirring constantly, until golden, 2 minutes. Transfer to a paper towel-lined plate. Sprinkle with salt; let cool.

  2. Stir couscous into melted chocolate. Lightly coat 1 1/2-to-4 1/2-inch heart-shaped cookie cutters with cooking spray.

  3. Place cutters on a baking sheet lined with parchment. Fill with chocolate. Refrigerate until set, at least 30 minutes. Gently press chocolates out of cutters. Enjoy immediately, or store in refrigerator, covered, up to 3 days.

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