The coconut flavor called out for some equally sensuous, exotic, warm spices...like cardamom and a touch of cinnamon. After the couscous was done cooking, I studded it with a handful of pomegranate seeds. The juicy pop from them gave a lovely little zing to each comforting bite. Mmm I could eat this for breakfast, mid-afternoon snack, or even dessert! And it took all of maybe 15 minutes to make. Love it. I still have a whole nother pomegranate left in my fruit bowl. What’s your favorite way to enjoy it?
- 1 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
- 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.
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!