Herb and pistachio couscous
Herb and pistachio couscous features a blend of fresh herbs and toasted pistachios combined with fluffy couscous. It's enhanced with a hint of orange juice for a refreshing touch, making it an ideal side or main dish.
Cook time 0 min
Prep time 25 min
Ingredients:
1 cup couscous1/2 cup spearmint
1/2 cup coriander leaves
1 cup fresh parsley
1 onion
1 cup pistachio nuts
2 tbsp olive oil
1/3 cup orange juice
Herb and pistachio couscous is a delightful dish that combines the aromatic flavors of fresh herbs with the rich, nutty taste of pistachios. This versatile recipe can be served as a main course or a side dish, making it perfect for any occasion. Featuring a blend of spearmint, coriander, and parsley, this couscous is elevated with a hint of citrus from the orange juice, and the crunch of pistachio nuts adds the perfect finishing touch.
Instructions:
- In a medium saucepan, bring 1 cup of water to a boil.
- Once boiling, remove from heat and stir in the couscous.
- Cover the saucepan and let it sit for about 5 minutes, or until the couscous has absorbed all the water.
- Fluff the couscous with a fork to separate the grains.
- While the couscous is cooking, finely chop the spearmint, coriander leaves, and fresh parsley.
- Roughly chop the pistachio nuts.
- In a large skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and sauté for about 5-7 minutes, or until the onion is soft and translucent.
- Add the cooked couscous to the skillet with the sautéed onions and mix well.
- Pour in the orange juice and stir to combine, allowing the couscous to absorb the juice.
- Add the chopped spearmint, coriander, parsley, and pistachios to the couscous mixture. Toss everything together until well combined.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Transfer the herb and pistachio couscous to a serving dish.
- Serve warm or at room temperature as a side dish or a light main course.
With its harmonious blend of fresh herbs and crunchy pistachios, herb and pistachio couscous offers a refreshing and satisfying culinary experience. Easy to prepare and bursting with flavor, this dish is sure to impress your family and friends. Serve it warm or at room temperature, and enjoy a healthy, delicious, and versatile addition to your meal repertoire.
Herb and pistachio couscous FAQ:
Couscous typically takes about 5 minutes to cook. After bringing water to a boil and adding the couscous, remove it from the heat and cover it for 5 minutes until it absorbs all the water.
Yes, you can store leftover couscous in an airtight container in the refrigerator for up to 3-5 days. To reheat, you may add a splash of water or olive oil to maintain moisture.
You can use quinoa, bulgur, or rice as substitutes for couscous. Cooking times and water ratios may vary, so ensure to follow package instructions for those grains.
Couscous is done when it has absorbed all the water and is fluffy. You can check this by fluffing it with a fork; the grains should be tender and separated.
Yes, you can make this recipe gluten-free by substituting couscous with a gluten-free grain like quinoa or cauliflower rice. Make sure the other ingredients are also gluten-free.
Tips:
- Use a fine-mesh sieve to rinse the couscous before cooking to remove any dust and ensure a light and fluffy texture.
- Toast the pistachio nuts in a dry skillet over medium heat for a few minutes to enhance their natural flavors.
- Finely chop the herbs to ensure even distribution and a balanced flavor throughout the dish.
- For added flavor, cook the couscous in vegetable or chicken broth instead of water.
- Allow the couscous to sit covered for a few minutes after cooking to fully absorb the liquid and become tender.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 11g
Carbohydrates 30g
Fiber 6g
Sugar 6g
Fat 24g
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