Egyptian Toasted Pine Nut Couscous With Garlic Shrimp Recipes

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.

EGYPTIAN TOASTED PINE NUT COUSCOUS WITH GARLIC SHRIMP

Steps:

• Peel, devein and rinse shrimp if needed, and then pat dry.
• Place shrimp in a large self-sealing plastic bag.
• Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag.
• Gently turn and 'massage' the bag to coat the shrimp with the marinade.
• Refrigerate for at least one hour.
• Prepare the couscous according to the package directions, substituting the chicken broth for the water.
• Stir the pine nuts and onions into the couscous and set aside.
• Combine the lemon juice and butter in a bowl, and set aside.
• Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough).
• Pour half of the butter over the shrimp.
• To serve, divide the spinach among individual bowls.
• Spoon the couscous onto the spinach.
• Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.

TOASTED PINE NUT AND PARMESAN COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• Topping: Heat the oil in a shallow pan.
• Cook"topping" ingredients except parmesan until the garlic becomes golden.
• Mix the warm topping with the couscous.
• Toss with parmesan cheese.
• Serve immediately.

TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
• Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.