Couscous is a great starch to add to your cuisine that can really jazz up plating and presentation, as well as provide an exotic element to your gourmet meal. That’s if you live in America. If you live along the Mediterranean, couscous is a pretty common so not altogether impressive. The best part of making couscous is not as hard as figuring out what kind of couscous to use – it’s like pasta, there’s more than one style. The good news is that any style couscous will work with this recipe.
Ingredients
- 364 g Couscous (2 cups)
- 56 g Pistachios – chopped (2 oz)
- 18 oz Chicken stock – can use water or vegetable stock
- 2 Scallions – chopped
- 2 TBL Olive oil
- Kosher salt and pepper to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Heat a heavy pot on Med heat.
- Add olive oil and let warm.
- Add couscous and nuts and cook until toasted (light brown). Don’t let them burn.
- Add stock plus some salt and pepper and bring to a boil
- Reduce heat to simmer and cook covered until the moisture is absorbed (~10 mins).
- Remove lid and add scallions.
- Season to taste and transfer to a serving dish.
