Pistachio, Garlic and Mint Couscous

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup shelled pistachio nuts
  • 2 tablespoons EVOO
  • 2 cloves garlic, grated or finely chopped
  • 1 1/2 cups chicken stock
  • 1 1/2 cups couscous
  • Salt and pepper
  • 1 cup loosely packed fresh mint leaves
Directions

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 1 to 2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 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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