Lemon Pistachio Couscous Recipes

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LEMON & PISTACHIO COUSCOUS



Lemon & Pistachio Couscous image

Lemon and Pistachio Couscous is delicious with fish and chicken or lamb and quick to prepare. What more could you ask for?

Provided by Kate in Katoomba

Categories     African

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

500 g instant couscous
300 ml boiling chicken or 300 ml vegetable stock
65 g melted butter
80 g raisins
1 grated lemon, rind of
50 g roasted sliced almonds
80 g pistachio nuts
salt & freshly ground black pepper

Steps:

  • Place the couscous in a bowl and add the boiling stock.
  • Leave for 5 minutes until couscous has softened and liquid is absorbed.
  • Stir in melted butter, raisins, lemon rind and nuts.
  • Season to taste.

Nutrition Facts : Calories 861.5, Fat 28.7, SaturatedFat 10, Cholesterol 34.7, Sodium 109.5, Carbohydrate 130.7, Fiber 10.9, Sugar 21.6, Protein 23.6

PISTACHIO COUSCOUS



Pistachio Couscous image

Categories     Herb     Side     Low/No Sugar     Pistachio     Couscous     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

1/2 cup shelled natural pistachios
4 1/2 cups water
1 teaspoon salt
2 10-ounce boxes couscous
1/2 cup packed fresh mint leaves
3 tablespoons olive oil
1 teaspoon fresh lemon juice

Steps:

  • 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 2 1/4 cups water and 1/2 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.

LEMON-PISTACHIO ISRAELI COUSCOUS



Lemon-Pistachio Israeli Couscous image

Provided by David Lebovitz

Yield Serves 4 to 6

Number Of Ingredients 9

1 preserved lemon
1/2 cup (30g) chopped fresh flat-leaf parsley
2 tablespoons salted or unsalted butter, at room temperature
1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)
1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole)
3/4 teaspoon sea salt or kosher salt
1/4 teaspoon ground cinnamon
1 1/4 cups (225g) Israeli couscous or another small round pasta
Freshly ground black pepper

Steps:

  • 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
  • 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

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