Coconut Israeli Couscous Studded With Pomegranate

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.