COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
COUSCOUS WITH PINE NUTS (BAREFOOT CONTESSA)
I saw Ina Gartner, the Barefoot Contessa, preparing this dish during the "Friends of Friends" episode of her show.
Provided by Northwestgal
Categories Grains
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
- Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes.
- Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
Nutrition Facts : Calories 572.6, Fat 25.7, SaturatedFat 8.8, Cholesterol 35.9, Sodium 489.2, Carbohydrate 70.8, Fiber 4.6, Sugar 9.5, Protein 16.4
COUSCOUS WITH PINE NUTS AND MINT
Steps:
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS
Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 10m
Number Of Ingredients 8
Steps:
- Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
- Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.
Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
COUSCOUS WITH PINE NUTS AND CURRANTS
Provided by Amaryll Schwertner
Categories Herb Side Low Fat Vegetarian Quick & Easy Currant Dried Fruit Pine Nut Cucumber Chickpea Healthy Couscous Self San Francisco California Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.
ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.
This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!
Provided by LifeIsGood
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
- Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
- Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
- Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
- Bake for 10 to 15 minutes, depending on the thickness of your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
- Serve the fish fillets with the sauce from the pan spooned over the top.
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