Pistachio Couscous
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup Shelled natural pistachios
4 1/2 cups Water
1 teaspoon Salt
2 boxes (10-oz) couscous
1/2 cup Packed fresh mint leaves
3 tablespoons Olive oil
1 teaspoon Fresh lemon juice

Preparation

1 Preheat oven to 350 F. 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. 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. 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.

About


Cooking the couscous in 2 pans prevents lumps from forming. This recipe was created to accompany Moroccan Lamb and Quince Stew.