Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

Stir in the cinnamon, sugar, and pomegranate seeds. I used the seeds from half a pomegranate. If you don’t have pomegranate seeds, or don’t like them, try substituting raisins or dried cranberries.