Pistachio Couscous Recipes

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COUSCOUS WITH PISTACHIOS



Couscous with Pistachios image

Chopped pistachios and sliced scallions flavor this versatile side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 5

1 teaspoon olive oil
1 scallion, white and green parts separated and thinly sliced
Coarse salt and ground pepper
3/4 cup couscous
1/3 cup shelled pistachios, chopped

Steps:

  • In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
  • Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.

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.

PISTACHIO COUSCOUS



Pistachio Couscous image

Posted for ZWT6 - NA*ME region - Morocco. Adjusted this slightly in that I think adding some chicken broth in place of just water would give this a better depth of flavor. To make it vegetarian use a vegetable broth in place of the chicken for the same boost to the flavor of the couscous.

Provided by HokiesMom

Categories     Rice

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1/4 cup pistachios, shelled
2 1/2 cups low sodium chicken broth (or use vegetable broth)
1/2 teaspoon salt
1 (10 ounce) box couscous
1/8-1/4 cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon fresh lemon juice
ground pepper, to taste

Steps:

  • Preheat oven to 350°F On a baking sheet using the middle rack of the oven toast pistachios in one layer until golden, about 10 minutes. Remove from oven and let cool. Once cooled, coarsely chop. You do want them very coarse so the texture is prevalent in the couscous.
  • In a 3-quart saucepan bring broth and salt to a boil. Stir in the box of couscous and let stand, covered, off heat 5 minutes.
  • Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with pepper.

PISTACHIO, GARLIC AND MINT COUSCOUS



Pistachio, Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/3 cup shelled pistachio nuts
2 tablespoons EVOO
2 cloves garlic, grated or finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Salt and pepper
1 cup loosely packed fresh mint leaves

Steps:

  • Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve.
  • Add the EVOO and garlic to the pot and stir 1 to 2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.

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.

COUSCOUS WITH PISTACHIOS AND APRICOTS



Couscous with Pistachios and Apricots image

A Moroccan-inspired couscous side with pistachios and dried apricots

Provided by Elise Bauer

Categories     Salad     Side Dish     Quick and Easy

Time 30m

Yield 6

Number Of Ingredients 9

1/2 cup chopped red onion
1/4 cup lemon juice
1 10-ounce box of couscous, about 1 1/3 cups
2 tablespoons extra virgin olive oil, divided
1 teaspoon salt, plus more to taste
1/2 cup shelled raw pistachios*
10 dried apricots, chopped
1/3 cup chopped parsley
Optional 2 teaspoons harissa, prepared or homemade (see this Paula Wolfert harissa recipe )

Steps:

  • Soak chopped onion in lemon juice: Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.
  • Toast pistachios: Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant. (Take care when toasting nuts, they can burn quickly if you don't pay attention!) Remove from heat and place into a small bowl to cool.
  • Cook the couscous: Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.

Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 406 mg, Sugar 8 g, Fat 9 g, ServingSize Serves 4-6 as a side dish, UnsaturatedFat 0 g

PISTACHIO-CURRANT COUSCOUS



Pistachio-Currant Couscous image

Provided by Aida Mollenkamp

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

2 cups low-sodium chicken broth
1 cup water
2 cups dry couscous
1/2 cup currants
1/2 cup roughly chopped roasted, salted pistachios
2 tablespoons olive oil

Steps:

  • In a small saucepan, bring broth and water to a boil over high heat. Place couscous and currants in a bowl, pour in boiling liquid and cover with plastic wrap for 5 minutes until water is absorbed.
  • Stir in pistachios and oil and fluff with a fork. Taste and adjust seasoning, as desired.

OLIVE, APRICOT, AND PISTACHIO COUSCOUS



Olive, Apricot, and Pistachio Couscous image

Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 1/4 cups water
1 teaspoon coarse salt
1/2 ounce (1 tablespoon) unsalted butter
1/4 cup dried apricots, preferably Turkish, chopped
3 tablespoons coarsely chopped green olives (about 6 large olives)
1 cup couscous
2 tablespoons shelled pistachios, toasted and coarsely chopped
2 tablespoons fresh lemon juice

Steps:

  • Bring water, salt, and butter to a boil in a small saucepan. Add apricots, olives, and couscous, swirling pan to submerge ingredients. Cover, and remove from heat, and let stand for 5 minutes. Stir with fork, then fold in pistachios and lemon juice. Serve immediately.

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

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