Pistachio couscous

Yield: 1 Servings

Measure Ingredient
½ cup Shelled natural pistachios
4½ cup Water
1 teaspoon Salt
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.

Serves 8.

Gourmet January 1998

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998

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