Pomegranates
Monday, December 8, 2008
PomWonderful
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.
Israeli Couscous
The coconut flavor called out for some equally sensuous, exotic, warm spices…like cardamom and a touch of cinnamon.
Green Cardamom
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.
Coconut Israeli Couscous Studded with Pomegranate
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
Ingredients:
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
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)
Print RecipeUpdate: This recipe is featured on Appetites, the interactive cooking app for iPad!
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That looks interesting, and I love cous cous…Pomergranites are being really used this season!
Looks delicious!
I think this is an interesting texture combination. Given the flavors you used, I’d love to try this for breakfast instead of an oatmeal dish!!
What a great alternative/addition to rice and tapioca puddings! I’ve never used Israeli couscous before but this would be a delicious start.
Chef E: Thanks! I’m a sucker for packaging, and pomegranates are just so pretty! that bright red really perks up a dish, and i’ve been throwing them in salads and fruit bowls.
5 star foodie: Thanks
Rachel Tha Pizza Cutta: Exactly! It makes a great breakfast. One tip, I would keep the pomegranate seeds separate, and just sprinkle them per serving. Otherwise, if you throw it all into the pot, and you have leftovers, the seeds will tinge the couscous pinkish when you reheat it. Fine if you don’t mind pink couscous…
Tangled Noodle: Funny you should say that…the texture is kind of a mix between rice and tapioca. I bought mine at Whole Foods (check out the bulk bins). I really like it — it’s nice and chewy and hearty.
i had no idea a pomegranate looked like that inside. thank you for de-stupiding me re: pomegranates.
also, you have lovely hands.
yes, i also agree that you have lovely hands
Your creation is very, very aesthetically pleasing to the eye. A true work of food-art. I’ll bet it tasted every bit as good as it looks! Nice job!
tomatopie: it’s my pleasure to de-stupiding always
hua: hm….maybe this will launch a lucrative hand modeling deal
Juanito Burrito: why thank you! i really appreciate the kind words!
This looks delicious. I made something similar only with quinoa. Great recipe!
Wonderful flavor combination – great idea!
lisa (dandysugar): thank you! great idea to use quinoa, i love quinoa!
Jen: thanks!
How creative you are! Great job! This can be done just by a person who is fall in love with foods (just like you). Thank you for this recipe.
Looks amazing and delicious! Can’t wait to try it.
http://www.tiffanystable.com
I love this recipe. Pomegranates have been a favorite of mine since childhood and half the fun is getting at the seeds without ruining your clothes. Great photography on this site.
haha thanks, tom! i admit, i was a little scurred to click on your site, but was pleasantly surprised that it wasn’t raunchy porn
Wow! What a great and inventive use of pomegranate. Always full of great ideas. Happy New Year! Happy Valentine’s Day!
thanks, belinda! happy vday and gong hay fat choy!
Ooh, this is nice! I never would have thought to use cous cous as a pudding starch. Very good idea, Stephanie. I love the pomegranite too-I need to start using that more…
Are you supposed to eat the seeds in pomegranate? I wasn’t sure.. It seems like a ton of work for just a little juice! It’s such a lot of work for seeds you have to spit out.. how do you eat a pomegranate?
-Kenzie
Hi Kenzie,
Yes, the seeds are the edible part of a pomegranate, and you can eat them whole. it does take a fair amount of seeds to get a glass of pom juice (must be why it’s usually pretty expensive!). enjoy!
YUUUUMMMMMY! This looks delicious. I love pomegranates and am always up for a new recipe using these crimson pearls. Thank you!
What a fantastic way to incorporate pomegranates into your diet. Thank you for the wonderful recipe!
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