Just look at that ruby red beauty. Pomegranates are such a magical fruit. Smooth and conservative on the outside, once you split it open though, a lurid flood of color hits your eye. Intricate rows of delicate seeds sit encased in a honeycomb-like membrane. It takes a little work, but once you are able to persuade the little jewels out, you will be handsomely rewarded with bursts of sweet-tart, antioxidant-richness.
I came home and wondered what I could put together from my pantry to make something tasty with my prize. I had some leftover coconut milk in the fridge, and those big round beads of Israeli couscous in the cupboard caught my eye.
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?
Coconut Israeli Couscous Studded with Pomegranate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 3-4 servings
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.
(Makes 3-4 servings)
Update: This recipe is featured on Appetites, the interactive cooking app for iPad!