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Epicurious

Pistachio Couscous

3.8

(3)

This recipe was created to accompany Moroccan Lamb and Quince Stew.

Cooking the couscous in 2 pans prevents lumps from forming.

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 8

Ingredients

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

Preparation

  1. Step 1

    Preheat oven to 350°F.

    Step 2

    On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.

    Step 3

    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.

    Step 4

    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.

TagsCouscousPastaPistachioNutMintHerbs & SpicesSideDinnerDairy FreeVeganVegetarianQuickEasy5 Ingredients or FewerGourmet
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