Coconut Israeli Couscous Studded With Pomegranate

Coconut Israeli Couscous Studded With Pomegranate

Coconut Israeli Couscous Studded With Pomegranate

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   11 Points
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.

Personal Tags 

Tags easily organize this recipes in your Preferences

Recipe Notes 

Comments

Create New Membership

Find the perfect recipe $5 with first month free

Or

Membership Terms & Privacy or Sign In.

x

Suggested Recipes