Place the water and 1/2 cup of the whole milk to a small saucepan.

With a paring knife, slice the vanilla bean in half. Starting at one end of the bean, using the flat side of the knife, scrape the seeds out of the pod. Add the seeds (it won’t seem like a lot, but it is) to the saucepan with the milk and the remaining vanilla bean.

Bring the liquid and vanilla to a boil.

Add the couscous, stir, reduce to a simmer and cover.

Cook for 5 minutes.

Stir the couscous, breaking up any clumps, add the remaining 3 Tbsp of milk.

Remove the whole vanilla bean.

Cool and serve.