Coconut Israeli Couscous Studded With Pomegranate

Ingredients

• 1 cupmilk
• 1 cupcoconut milkunsweetened canned
• 8 cardamom podsgreen
• 0.3 teaspoonground cinnamon
• 1 tablespoonsugar
• 0.5 cuppomegranate seeds

Equipment

• sauce pan
• knife

Directions

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.