Couscous With Toasted Pine Nuts
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 4 tablespoons unsalted butter
- 2 cups yellow onions, chopped
- 3 cups chicken stock
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper, freshly
- 2 cups couscous
- 1⁄2 cup pine nuts, toasted
- 1⁄2 cup fresh parsley, minced
directions
- Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.
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Reviews
-
This is an excellent side dish that will be perfect foil to a great many things. I served this with some pork chops this evening. Be aware that it makes quite a bit - I made 1/3 the recipe (1 cup broth, 2/3 cup couscous) and have quite a bit left over. My couscous was labeled medium, and I think that I could have used 1/4 cup more liquid - I find that couscous varies in how much liquid it will absorb and still remain fluffy. The pine nuts were very nice, but macadamias or almonds or other nuts would also be good.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com