Pistachio couscous
1 Servings
Quantity | 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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