Couscous with Chopped Nuts and Vegetables

STORY

Couscous is often my go-to side dish because it takes minutes to prepare (about 10-15 minutes), and it soaks up ingredients so beautifully. I like sprinkle pistachios (or almonds), dried fruit, and chopped vegetables with cilantro over the couscous to add texture and beautiful color:

Look at all the pretty colors!

And you can serve it with this:

The Lime and Cumin Skirt Steak. Or with the Weekly Hen. Or the Smoked Paprika and Fennel Rubbed Cornish Hen. You’ve got a lot of delicious choices with this one.

RECIPE

• Prep Time: 5 minutes
• Cook Time: 8 – 10 minutes
• Total Time: 15 Minutes

TOOLS

• 8-inch chef’s knife
• 1-½ quart saucepan with cover
• 1 wooden spoon

INGREDIENTS

½ cup of couscous
1 cup of homemade chicken or vegetable stock (store-bought is fine, too)
1 tbsp of cilantro, chopped
1 tbsp of onion, chopped
1 tbsp of red pepper, chopped
1 tbsp of pistachios (or almonds), chopped
1 tbsp of dried cranberries or golden raisins
1 tsp olive oil – for drizzling
fresh ground pepper to taste

METHOD

1. Bring 1 cup of homemade chicken or vegetable stock to a boil in a saucepan.
2. While stock is coming to a boil, chop 1 tbsp of cilantro, 1 tbsp of onion, 1 tbsp of red pepper, and 1 tbsp of pistachios (or almonds).
3. Once stock is boiling, turn off heat and immediately add ½ cup of couscous to the pot and cover tightly.
4. Let couscous sit in the pot for 5 minutes.
5. Remove lid and using a wooden spoon fluff couscous (be sure all of the stock has been absorbed and the couscous is moist but firm.
6. Sprinkle nuts, vegetables, and 1 tbsp of dried cranberries or golden raisins over couscous.
7. Drizzle olive oil over couscous (~1 tsp).
8. Add fresh ground pepper to taste.

(Photo Credit: Matthew G. Piccolo)