Toasted Pine Nut Couscous

recipe
Note: Anne Williams Callison particularly enjoys this couscous with grilled chicken or beef rubbed with chilies. Buy small dried-tomato pieces, or snip halves with scissors.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 357
Caloriesfromfat 13 %
Protein 14 g
Fat 5.1 g
Satfat 0.8 g
Carbohydrate 63 g
Fiber 5.4 g
Sodium 334 mg
Cholesterol 0.0 mg

Ingredients

1/4 cup pine nuts
2 1/4 cups reduced-sodium chicken broth or water
1/2 cup small pieces dried tomatoes (not oil-packed)
1 clove garlic, minced
1/2 teaspoon ground cumin
1 2/3 cups (10 oz.) couscous
2 tablespoons minced parsley
Salt

Preparation

1. In a 2 to 3 quart pan over medium-high heat, stir pine nuts until golden, about 2 minutes; remove from pan.

2. In the same pan, bring the broth, tomatoes, garlic, and cumin to a boil over high heat. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Add the pine nuts and parsley, and fluff with a fork. If desired, season to taste with salt.

Anne Williams Callison,

Sunset

January 1997
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