Friday, November 5, 2010
Couscous With Toasted Pine Nuts
I am always looking for a couscous recipe to give to my daughter. She is the couscous lover, I am not... unless I am serving a tagine and then, it's a must. If you are not serving it with something that is terribly spicy, make sure your couscous is cooked in a broth and add a few spices, otherwise it can be terribly dull and insipid.
This recipe is fairly basic and should be wonderful with anything you choose. It has enough depth and complecity without overwhelming whatever you choose to serve with it. It is one of the new recipes from the Barefoot Contessa new cookbook, How Easy is That?
(Serves 6 - 8)
4 tablespoons (½ stick) unsalted butter
2 cups chopped yellow onion (2 onions)
3 cups chicken stock, preferably homemade
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups couscous (12 ounces)
½ cup pine nuts, toasted
½ cup minced fresh parsley
Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.
From Ina Garten's New Cookbook How Easy is That?
Photo Kevin Bacon