Pine Nut and Scallion Couscous
Pine Nut and Scallion Couscous
Rating: (1 rated)
Recipe Yield: Serves 6
2 cups (480 milliliters) chicken or vegetable broth
1 1/2 cups (250 grams) couscous
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 bunch scallions, white and green parts, thinly sliced
1/2 cup (80 grams) pine nuts

1 cup (170 grams) golden raisins
Kosher salt
Freshly ground black pepper

In a medium saucepan, bring the broth to a boil. Once boiling, turn off the heat and immediately stir in the couscous. Cover the pan and let stand until the liquid is absorbed, 5 to 10 minutes.

Meanwhile, heat the olive oil in a medium pan set over medium heat. Add the scallions and pine nuts and cook, stirring occasionally, until the scallions soften and the pine nuts grow fragrant, 5 to 7 minutes.

Uncover the couscous and fluff with a fork. Transfer the couscous to a large serving bowl and stir in the scallions, pine nuts, and raisins. Drizzle with a little more oil, if desired, and season with salt and pepper. Serve warm.

Reprinted with permission from Modern Jewish Cooking by Leah Koenig, copyright (c) 2015. Published by Chronicle Books.

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