Coconut Israeli Couscous Studded With Pomegranate
Just look at that ruby red beauty. Pomegranates are such a magical fruit. Smooth and conservative on the outside, once you split it open though, a lurid flood of color hits your eye. Intricate rows of delicate seeds sit encased in a honeycomb-like membrane. It takes a little work, but once you are able to persuade the little jewels out, you will be handsomely rewarded with bursts of sweet-tart, antioxidant-richness.
I came home and wondered what I could put together from my pantry to make something tasty with my prize. I had some leftover coconut milk in the fridge, and those big round beads of Israeli couscous in the cupboard caught my eye.
The coconut flavor called out for some equally sensuous, exotic, warm spices…like cardamom and a touch of cinnamon.
After the couscous was done cooking, I studded it with a handful of pomegranate seeds. The juicy pop from them gave a lovely little zing to each comforting bite. Mmm I could eat this for breakfast, mid-afternoon snack, or even dessert! And it took all of maybe 15 minutes to make. Love it.