Coconut Israeli Couscous Studded With Pomegranate

1. 1

   Smash the cardamom pods open with the flat side of your knife (that's right, like a garlic clove).

2. 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. 3

   Strain the cardamom pods out since the shells are not so good to eat.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.