Couscous With Pine Nuts And Mint Recipes

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COUSCOUS WITH PINE NUTS AND CURRANTS



Couscous With Pine Nuts and Currants image

This side dish is super easy to make yet seems sophisticated. I created this recipe in an attempt to duplicate a delicious couscous Whole Foods had in their prepared foods section. I used a Food Network recipe to adapt from and made it healthier and vegetarian (also vegan!) by using whole wheat couscous, vegetable broth, and Earth Balance vegan butter. Original Recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/moroccan-couscous-recipe/index.html

Provided by thesinglebite

Categories     Grains

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

2 teaspoons earth balance vegan butter
1 small shallot, finely chopped (approx. 1/4 cup)
1 cup low sodium vegetable broth
1/2 cup whole wheat couscous
1/4 cup pine nuts, toasted
1/4 cup currants
1/4 teaspoon salt

Steps:

  • Melt butter in a small saucepan. Add chopped shallot and simmer for about 2-3 minutes, stirring a few times.
  • Add vegetable broth and bring to boil. Once boiling remove from heat and add couscous. Give it a quick stir and cover. Let it sit covered for 10 minutes.
  • While it's sitting toast pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes, until the nuts are fragrant. Shake the pan around a few times too.
  • Lastly, add the pine nuts and currants to the couscous and stir to combine everything.
  • * TIP - You can buy the pine nuts and currants in the bulk section of Whole Foods or some supermarkets so that way you don't have to get more than need.

COUSCOUS WITH PINE NUTS



Couscous with Pine Nuts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

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 POMEGRANATE, MINT AND PINE NUTS



Couscous with Pomegranate, Mint and Pine Nuts image

Take the pomegranate and score it in quarters just through the skin. Take a sharp knife to the top of the pomegranate and it will pop open. Take each quarter and turn upside down in the palm of your hand over a bowl. Hit the back of the pomegranate with a wooden spoon and the seeds will pop out.

Provided by Cyndy Hinton

Categories     Fruit Sides

Time 45m

Number Of Ingredients 8

2 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 c diced fresh fennel
1 Tbsp minced fresh mint
1/3 c toasted pine nuts
3 c cooked Israeli or whole wheat couscous
Seeds from 1 pomegranate

Steps:

  • 1. In a large mixing bowl whisk together olive oil, vinegar, salt, fennel, fresh mint and pine nuts.
  • 2. Add couscous and gently incorporate dressing with couscous with a fork.
  • 3. Add pomegranate seeds and fold gently with a spoon.
  • 4. Allow salad to remain at room temperature for 30 minutes so that the flavors can blossom.

MINTED COUSCOUS WITH CURRANTS AND PINE NUTS



Minted Couscous with Currants and Pine Nuts image

Categories     Fruit     Herb     Nut     Pasta     Side     Quick & Easy     Currant     Dried Fruit     Mint     Pine Nut     Fall     Couscous     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 8

2 14 1/2-ounce cans low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups couscous
1/2 cup dried currants
1/2 cup pine nuts, toasted
4 green onions, thinly sliced
1/4 cup minced fresh mint
2 tablespoons minced fresh dill

Steps:

  • Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.

COUSCOUS WITH PINE NUTS AND MINT



Couscous With Pine Nuts and Mint image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

Steps:

  • Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS



Couscous with Golden Raisins, Pine Nuts, and Green Onions image

Categories     Onion     Side     Quick & Easy     High Fiber     Raisin     Pine Nut     Summer     Couscous     Boil     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 ounces)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted

Steps:

  • Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

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