Couscous Pudding with Caramelized Pecans

Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat cover and let stand until water is absorbed about 5 minutes.

Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking stirring frequently until pudding is creamy about 5 minutes. Remove from heat and stir in vanilla extract.

Let pudding cool to room temperature stirring occasionally about 30 minutes. Spoon into a bowl cover loosely with plastic wrap and chill until set at least 1 hour.

Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook stirring frequently until pecans are coated and caramel thickens about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.