Think of pralines and a master chocolatier comes to mind. Tasting chocolates, smelling spices and chopping nuts, constantly improving the classic French small chocolate recipe. However, you don’t need to be a master chocolatier nor you need to travel to Belgium to get a sweet bite. 

Gather these simple and tasty ingredients grab some Martino couscous and get ready to transform your kitchen in a traditional Belgian chocolate boutique. The light combination of white chocolates, pistachios with the mild flavor of couscous will make the perfect, melt-in-the-mouth pralines. So let’s get cooking! 

Recipe by Simona Novarini



  • 10 minutes and the time needed to rest in the fridge 
  • Cooking: 5 minutes
  • Portions: 15 pralines


  • 110 ml of Whole Milk
  • 1 teaspoon of granulated Sugar
  • 100 grams of Martino’s Couscous
  • 100 grams of White Chocolate
  • 3 tablespoons of Condensed Milk
  • Pistachio Nuts as needed 


Hydrate the Couscous:
In a medium, heavy-bottomed saucepan over medium heat, pour 110 ml of whole milk and add one teaspoon of granulated sugar. Bring the milk to a simmer so the milk is warm and the sugar melted.

Turn off the heat and pour evenly 100 grams Martino Organic Couscous. Cover with a lid and let the couscous absorb all the milk slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork.

Prepare the white chocolate:
Place a bowl over a pot of simmering water. Make sure the bowl is very clean and does not have any moisture in it or else the chocolate will split. Be careful – The bowl should not touch the surface of the water at all. 

Next, chop up the chocolate into small pieces and place them in the bowl. Stir with a spatula. Always use a spatula so that no bubbles form. When the chocolate almost melts, remove the bowl from heat and place on a towel. Stir with a spatula until every last piece of chocolate melts completely.

Transfer to a serving bowl and the melted chocolate is ready to use as needed!!

Mix all the ingredients:
In a large mixing bowl add the fluffy rehydrated Martino couscous. Add 3 tablespoons of condensed milk to the couscous, pour in the yummy melted white chocolate and use a wooden spoon to mix all the ingredients. When you have obtained an amalgamated mixture let the mixture rest in the refrigerator for about 2 hours. 

Prepare the pistachios
Pistachios are a great combination with white chocolate; they will add a delicate nutty flavor to your couscous pralines. You can use as many pistachios as needed to cover up your pralines. Just make sure to chop the nuts roughly.

Shaping the couscous pralines
Take the couscous mixture from the refrigerator. With your hands grab a small amount of the mixture and shape it into little balls. When ready roll the couscous pralines over the chopped pistachio until they are completely covered with the delicious green nuts. 

Keep them in the refrigerator to help them maintain their shape and freshness and have a light dessert ready to serve at any time. 

You can, of course, use any type of your favorite nuts for this recipe. Almonds and hazelnuts work perfectly fine with this recipe. 

With this recipe, you can bring a 150-year tradition of European pralines simplified to a few ingredients available at any home. You can use Martino couscous, milk chocolate, white or even dark chocolate and all kinds of nuts. Feel free to experiment and if you enjoyed this recipe make sure to subscribe to the Martino Newsletter to get all our recipes directly in your inbox.

Neuhaus invented the praline over 150 years ago in Belgium a recipe which went on to become one of the most delicious and popular forms of chocolate in Europe and the world. But we do not need to travel to Belgium to taste those sweet bites of chocolate. With Martino couscous, white creamy chocolate, and some crunchy pistachios you will be delighted to have a sweet bite at your refrigerator at any time. Just give it a try and make sure to leave us a comment to tell us all about your praline adventures.

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