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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