Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pearl Couscous with Sorrel Pesto
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Cook 2 cups pearl couscous in boiling salted water until tender, about 8 minutes; drain, reserving 1/2 cup cooking water. Pulse 2 cups each sorrel and fresh parsley in a food processor with 2 chopped scallions and 1/3 cup toasted blanched almonds. Pulse in 1/2 cup olive oil; season with salt and pepper. Toss with the couscous, adding the reserved cooking water as needed to loosen.
Looking for Something Else?
Related Pages
- Lemon Pearl Couscous with Dates
- Pearl Couscous with Tomato Sauce
- Za’atar Chicken Thighs with Pearl Couscous
- Roast Chicken Breast with Zibibbo Raisins and...
- Vegetable Couscous with Moroccan Pesto
- Sorrel Pistachio Pesto with Seared Salmon
- Pearl Couscous with Chicken and Peas
- Sorrel Drink
- Cauliflower and Sorrel Soup