Yield: 1 Servings
|½ cup||Shelled natural pistachios|
|2||Boxes; (10-oz) couscous|
|½ cup||Packed fresh mint leaves|
|3 tablespoons||Olive oil|
|1 teaspoon||Fresh lemon juice|
This recipe was created to accompany Moroccan Lamb and Quince Stew.
Cooking the couscous in 2 pans prevents lumps from forming.
Can be prepared in 45 minutes or less.
Preheat oven to 350°F.
On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
In each of two 3-quart saucepans bring 2¼ cups water and ½ teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.
Gourmet January 1998
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998