• 1/3 cup shelled pistachios
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 cloves garlic, grated or finely chopped
• 1 1/2 cups chicken stock
• 1 1/2 cups couscous
• Salt and pepper
• 1 cup fresh mint leaves, loosely packed

Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve.

Add the EVOO and garlic to the pot and stir for 1-2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand for 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.

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