• 1 cup water
• 1 vanilla bean split lengthwise
• 1 cinnamon stick
• 1 cup couscous
• 3/4 cup orange juice
• 3/4 cup coconut milk
• 3 Tbsp. plus 2 Tbsp. light brown sugar
• 1 Tbsp. minced, peeled fresh ginger
• 1/4 tsp. ground green cardamom
• 2 Tbsp. brewed coffee
• 3/4 cup heavy cream
• 2 pink grapefruits segmented (membranes and seeds removed)
• 2 oranges segmented (membranes and seeds removed)
• 1 cup diced watermelon
• 1/4 cup raisins
• 1/4 cup dried coconut flakes

In a medium saucepan, bring water, vanilla bean, and cinnamon stick to a boil. Add couscous, cover, and immediately remove from heat.

In a separate pan, bring orange juice, coconut milk, brown sugar, ginger, cardamom, and coffee to a boil. Simmer for 10 minutes; strain into a bowl, then stir strained liquid into couscous mixture.

In a medium bowl, beat cream to soft peaks. Fold whipped cream into couscous.

To serve, spoon couscous into a large bowl, then top with fruit and coconut.