This recipe was created to accompany Moroccan Lamb and Quince Stew.
Cooking the couscous in 2 pans prevents lumps from forming.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 8
Ingredients
1/2 cup shelled natural pistachios
4 1/2 cups water
1 teaspoon salt
2 10-ounce boxes couscous
1/2 cup packed fresh mint leaves
3 tablespoons olive oil
1 teaspoon fresh lemon juice
Preparation
Step 1
Preheat oven to 350°F.
Step 2
On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
Step 3
In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
Step 4
Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.
