Couscous with Toasted Pine Nuts
Ingredients
Instructions
- 1
Melt the butter in a large saucepan. Add the onion and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned.
- 2
Add the chicken stock, salt, and pepper, and set aside until about 30 minutes before guests are to arrive.
- 3
Bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow it to steam for 10 minutes.
- 4
Fluff with a fork, stir in the pine nuts and parsley, and serve hot.
💡 Cook's Notes
Heat 2 Tbsp butter in medium saucepan over medium-high heat. When foaming subsides, add 2 cups couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add 1 cup water, 1 cup low-sodium chicken broth, and 1 tsp salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Season with pepper to taste and serve. Use 3 Tbsp butter, add 1 Tbsp finely grated fresh ginger, 1/2 tsp ground cardamom, and 1/2 cup chopped dates to saucepan with couscous. Increase water to 1 1/4 cups. When cooked and fluffed, stir in 3/4 cup coarsely chopped toasted pistachios, 3 Tbsp minced fresh cilantro leaves, and 2 tsp lemon juice. Sauté the onions, add the stock, salt, and pepper and set it aside. 20 minutes before dinner, heat the stock, add the couscous, and wait ten minutes for an easy, delicious side dish.
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