Heat milk, sugar
in medium saucepan
over medium heat. Bring to simmer
, remove from heat, cover and let steep
for 10 minutes. Add pulp from vanilla bean to milk
to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard
cups, sprinkle with cinnamon
and refrigerate for 1 hour.