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