Servings: Makes 6 servings
Ingredients 1 cup water1 vanilla bean split lengthwise1 cinnamon stick1 cup couscous3/4 cup orange juice3/4 cup coconut milk3 Tbsp. plus 2 Tbsp. light brown sugar1 Tbsp. minced, peeled fresh ginger1/4 tsp. ground green cardamom2 Tbsp. brewed coffee3/4 cup heavy cream2 pink grapefruits segmented (membranes and seeds removed)2 oranges segmented (membranes and seeds removed)1 cup diced watermelon1/4 cup raisins1/4 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.