COUSCOUS WITH PISTACHIOS
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
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
Provided by David Lebovitz
Yield Serves 4 to 6
Number Of Ingredients 9
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
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
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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
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
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
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
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
Provided by Aida Mollenkamp
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
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
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
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 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
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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