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