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:
covered percent of daily need
