Coconut Israeli Couscous Studded With Pomegranate

Coconut Israeli Couscous Studded With Pomegranate is a gluten free and lacto ovo vegetarian side dish. One portion of this dish contains about 4g of protein, 17g of fat, and a total of 216 calories. For 89 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of sugar, coconut milk, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. 2 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Coconut Israeli Couscous Studded With Pomegranate, Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts, and Breakfast Israeli Couscous (With Apricots, Almonds & Coconut) are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

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

Equipment:

knife

sauce pan

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
215 Calories
4g Protein
16g Total Fat
15g Carbs
6% Health Score
Limit These
Calories
215k
11%

Fat
16g
26%

  Saturated Fat
13g
87%

Carbohydrates
15g
5%

  Sugar
10g
12%

Cholesterol
7mg
2%

Sodium
33mg
1%

Get Enough Of These
Protein
4g
8%

Manganese
1mg
86%

Phosphorus
136mg
14%

Fiber
3g
13%

Copper
0.21mg
10%

Calcium
103mg
10%

Magnesium
41mg
10%

Potassium
343mg
10%

Iron
1mg
9%

Selenium
5µg
7%

Zinc
1mg
7%

Vitamin B2
0.1mg
6%

Vitamin C
4mg
6%

Vitamin B12
0.33µg
5%

Vitamin B1
0.07mg
5%

Vitamin D
0.67µg
4%

Folate
17µg
4%

Vitamin B5
0.42mg
4%

Vitamin B6
0.08mg
4%

Vitamin K
3µg
3%

Vitamin B3
0.63mg
3%

Vitamin A
99IU
2%

Vitamin E
0.25mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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