Pistachio, Garlic and Mint Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 407
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 59
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 3
- Sodium
- 458
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.