Coconut Israeli Couscous Studded With Pomegranate

Coconut Israeli Couscous Studded With Pomegranate

Coconut Israeli Couscous Studded With Pomegranate

45 minutes

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Details
  • Servings:   4
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
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Cuisine
  • side dish
Comments
Ingredients
  • 1 cup milk
  • 1 cup coconut milk (I prefer unsweetened so I can control the amount of 1 cup Israeli couscous
  • 8 pods green cardamom
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 1/2 cup pomegranate seeds
Instructions

Smash the cardamom pods open with the flat side of your knife (thats 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.

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 dont have pomegranate seeds, or dont like them, try substituting raisins or dried cranberries.

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