Pistachio, Garlic and Mint Couscous

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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

  1. Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve.
  2. 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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