Pistachioandcitruscouscoussalad Recipes

PISTACHIO-CRUSTED COD WITH CITRUS SALSA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
• In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
• Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
• Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.

COUSCOUS WITH PISTACHIOS AND SCALLIONS

Steps:

• Cook couscous according to package directions. Add pistachios and scallions, fluffing with a fork to combine. Season with salt and pepper.

COUSCOUS WITH PISTACHIOS

Steps:

• In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
• Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.

COUSCOUS TIMBALES WITH PISTACHIOS, SCALLIONS, AND CURRANTS

Steps:

• In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper. Pack the mixture into two 3/4-cup timbales and unmold the timbales onto 2 plates.

PISTACHIO COUSCOUS

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.

ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS

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.