🏷️ Category: side dish
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Transform your side dish game with this luxurious Coconut Israeli Couscous studded with vibrant pomegranate seeds. This creamy, aromatic dish combines rich coconut milk with fragrant cardamom and cinnamon, creating a perfect balance of sweet and savory flavors. Ready in just 45 minutes, it's surprisingly affordable at only 89 cents per serving while packing 216 calories with 4g protein and 17g healthy fats. The jewel-like pomegranate seeds add a delightful crunch and burst of freshness that elevates this from ordinary to extraordinary. Perfect for holiday gatherings or as a special weeknight treat that will impress any guest.
🥘 Ingredients
• milk1 cup
• coconut milk1 cup
• pods cardamom8
• ground cinnamon0.25 teaspoon
• sugar1 tablespoon
• pomegranate seeds0.5 cup
👨🍳 Cooking Steps
1
Smash the cardamom pods open with the flat side of your knife (thats right, like a garlic clove).
2
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.
3
Strain the cardamom pods out since the shells are not so good to eat.
4
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.
5
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.
