Pistachio Couscous

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“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.”
READY IN:
25mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with pepper.

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