Toasted Pine Nut Couscous

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

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 13%
  • Protein: 14g
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Carbohydrate: 63g
  • Fiber: 5.4g
  • Sodium: 334mg
  • Cholesterol: 0.0mg


  • 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


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