Toasted Pine Nut And Parmesan Couscous Recipes

PARMESAN AND PINE NUT COUSCOUS

Steps:

• In a large sauce pan with a tight fitting lid, over medium-high heat, add the water, olive oil, salt, and ground black pepper. Bring to a boil.
• Once the water is boiling, add in the couscous. Stir to combine. Place a lid on the pan and turn off the heat.
• Allow couscous to steam for 12 minutes. Do not lift the lid!
• Once done, remove the lid and fluff with a fork. Toss in pine nuts and the parmesan. Toss together.
• Garnish with finely chopped parsley, if you desire, and serve immediately.

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.

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 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.

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.

SPICED PEARL COUSCOUS WITH PINE NUTS

Steps:

• In a large saucepan, heat oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add couscous; cook and stir 2-3 minutes or until couscous is lightly browned., Add water, salt, cinnamon, curry powder, cumin and coriander; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until liquid is absorbed and couscous is tender. Stir in currants, cilantro, mint and lemon zest; let stand 5 minutes Fluff with a fork. Sprinkle with toasted pine nuts. If desired, serve with lemon wedges.

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.

PARMESAN ENCRUSTED PINE NUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
• Spread pine nuts on the prepared baking sheet.
• Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
• Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
• Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

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.

COUSCOUS WITH PINE NUTS AND CURRANTS

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.