Coconut israeli couscous with pomegranate

Name: Coconut israeli couscous with pomegranate
Total time: 45 min
Yield: 4 servings
Ingredients: 244 ml milk; 240 ml unsweetened coconut milk; 8 cardamom pods; 0.25 tsps ground cinnamon; 1 Tbsp sugar; 82 g pomegranate seeds

A flavorful side dish perfect for a festive occasion, Coconut Israeli Couscous Studded With Pomegranate is a gluten-free and lacto-ovo vegetarian recipe. It covers 9% of your daily vitamin and mineral needs, making it a nutritious option. Best made during holiday gatherings, it takes approximately 45 minutes to prepare.

Ingredients

milk

244 ml

unsweetened coconut milk

240 ml

cardamom pods

ground cinnamon

0.25 tsps

sugar

1 Tbsp

pomegranate seeds

82 g

Method

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.

Nutrition:

215 kcal

Carbs

15 g

Fat

16 g

Protein

4 g

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