Pistachio Garlic And Mint Couscous Recipes

PISTACHIO COUSCOUS

Pistachio Couscous image

Categories Herb Side Low/No Sugar Pistachio Couscous Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

1/2 cup shelled natural pistachios
4 1/2 cups water
1 teaspoon salt
2 10-ounce boxes couscous
1/2 cup packed fresh mint leaves
3 tablespoons olive oil
1 teaspoon fresh lemon juice

Steps:

Preheat oven to 350°F.
On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
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.
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.

COUSCOUS WITH PISTACHIOS, SCALLIONS AND CURRANTS

Couscous With Pistachios, Scallions and Currants image

Make and share this Couscous With Pistachios, Scallions and Currants recipe from Food.com.

Provided by Robin Hanahan

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup currants
1 1/2 cups chicken broth
2 tablespoons butter
1 cup couscous
3 tablespoons lemon juice
2 pinches cinnamon
6 tablespoons olive oil
1/2 cup sliced scallion
1/2 cup pistachios
2 tablespoons parsley

Steps:

In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.

Nutrition Facts : Calories 551.2, Fat 33.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 336.6, Carbohydrate 53.5, Fiber 5.4, Sugar 14.1, Protein 11.6

ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS

Israeli Couscous With Pistachios and Apricots image

This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.

Provided by WiGal

Categories Turkish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 garlic cloves, minced
2 cups israeli couscous
1 cinnamon stick
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 -3 pinches black pepper, several pinches
1/2 teaspoon salt
2 1/2 cups chicken broth
1 lime, zest of
1/4 cup mint, fresh and chopped and divided
1/2 cup dried apricot, chopped to raisin size
1/2 cup pistachios, shelled
1/2 lime, juice of

Steps:

Preheat a large heavy bottomed skillet over medium-low heat.
Place the garlic and oil in the pan and saute for 1 minute.
Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
Add broth and lime zest.
Raise the heat and bring to a boil.
Once the mixture is boiling, lower the heat again to as low as possible and cover.
In about 10 minutes, most of broth should have been absorbed.
Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
Stir, cover again, and cook for 5 more minutes.
At this point, the broth should be thoroughly absorbed.
Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.

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