Coconut Israeli Couscous Studded with Pomegranate
Coconut Israeli Couscous Studded with Pomegranate
PomWonderful1 cup milk
1 cup coconut milk (I prefer unsweetened so I can control the amount of sugar)
1 cup Israeli couscous
8 pods green cardamom
¼ teaspoon ground cinnamon
1 tablespoon sugar
½ cup pomegranate seeds
Preparation:
Smash the cardamom pods open with the flat side of your knife (that’s right, like a garlic clove).
Combine the milk, coconut milk, and cardamom in a saucepan and place over low heat. Bring to just below a boil, stirring every once in awhile. It will be a little foamy. At this point, strain the cardamom pods out since the shells are not so good to eat.
Add the couscous and simmer on low for 10-12 minutes, until all the liquid absorbs. The couscous should be tender but still with some chew to it.
Stir in the cinnamon, sugar, and pomegranate seeds. I used the seeds from half a pomegranate. If you don’t have pomegranate seeds, or don’t like them, try substituting raisins or dried cranberries.
(Makes 3-4 servings)
Coconut Israeli Couscous Studded with Pomegranate