Couscous Red Onions Parsley Pine Nuts Recipes

COUSCOUS WITH PINE NUTS

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

COUSCOUS, RED ONIONS, PARSLEY, PINE NUTS

Steps:

• Put the couscous in a bowl, sprinkle with a cupful of water, and let sit for ten minutes.
• Peel the onions and cut them into thin slices. They should be no thicker than your little finger. Warm a little olive oil in a heavy frying pan-just enough to cover the bottom-then add the onion rings and bay leaves and cook until golden brown. Do this over low heat, and expect it to take a good fifteen minutes, maybe longer. That way they will soften without burning and caramelize to a sweet, deep golden color. Cook them too quickly and they will take on a bitter note.
• Put the couscous into a steamer basket lined with damp cheesecloth or into the top of a couscousier, suspended over a pan of boiling water. Steam for ten minutes, then remove and sprinkle with a little more water and a shake or two of olive oil. Let it swell for five minutes, then return it to the steamer for ten minutes.
• Stir the pine nuts into the onions and let them color lightly. Chop the parsley leaves and stir them in too, with a seasoning of salt and black pepper. As soon as it is tender and fluffy, add the couscous to the onions and stir.

ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY

Steps:

• Melt 1 tablespoon butter in a large saucepan over medium-low heat.
• Add pine nuts and stir until golden brown. Transfer to a small bowl.
• Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
• Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
• Add broth and salt then bring to a boil.
• Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
• Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
• Optional: add the raisins for a savory/sweet taste.
• Season with fresh cracked black pepper to taste.

COUSCOUS WITH PINE NUTS (BAREFOOT CONTESSA)

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
• Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes.
• Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

COUSCOUS WITH PINE NUTS AND CURRANTS

Steps:

• Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.