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Toasted Pine Nut Couscous

Yield Makes 4 servings
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.

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

Nutrition 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

How to Make It

  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.