Moroccan Pistachio-Infused Couscous
A delightful and aromatic dish inspired by the rich culinary traditions of Morocco. This Pistachio Couscous brings together the nutty flavors of toasted pistachios and the refreshing taste of mint, crafted with the depth of chicken or vegetable broth. Whether served as a standalone dish or paired with your favorite Moroccan entrées, this couscous delivers a satisfying blend of flavors and textures.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
pistachios
1/4 cup (shelled, toasted, coarsely chopped)
low sodium chicken broth (or vegetable broth)
2 1/2 cups
salt
1/2 teaspoon
couscous
10 ounces (boxed)
fresh mint leaves
1/8-1/4 cup (chopped)
olive oil
2 tablespoons
fresh lemon juice
1 teaspoon
ground pepper
to taste
Instructions
1
Preheat your oven to 350°F. Spread the shelled pistachios in a single layer on a baking sheet. Toast the pistachios on the middle rack for about 10 minutes, until they become golden and fragrant. Remove from the oven and let them cool. Once cooled, coarsely chop the pistachios, ensuring their texture remains noticeable for added crunch.
2
In a 3-quart saucepan, bring the low sodium chicken broth (or vegetable broth for a vegetarian option) and salt to a rolling boil over medium-high heat. Stir in the couscous, ensuring it is fully submerged, then remove the saucepan from the heat. Cover immediately and allow to stand for 5 minutes to let the couscous absorb the liquid.
3
Once the couscous has absorbed the broth, use a fork to gently fluff it, ensuring a light and airy texture. Transfer the fluffed couscous to a large mixing bowl. Add the toasted pistachios, chopped fresh mint leaves, olive oil, and fresh lemon juice to the bowl. Season generously with ground pepper to taste.
4
Gently combine all the ingredients, ensuring the pistachios and mint are evenly distributed throughout the couscous. Serve warm as a side dish or as a part of a larger Moroccan-inspired meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Pistachio-Infused Couscous?
It is an aromatic side dish inspired by Moroccan culinary traditions, featuring toasted pistachios, fresh mint, and couscous cooked in broth.
What temperature should I use to toast the pistachios?
The pistachios should be toasted in an oven preheated to 350°F.
How long do the pistachios need to toast?
Toast the pistachios for approximately 10 minutes until they are golden and fragrant.
Can I make this recipe vegetarian?
Yes, you can make this recipe vegetarian by substituting the chicken broth with vegetable broth.
How much couscous is required for this recipe?
The recipe calls for 10 ounces of boxed couscous.
How much liquid is needed to cook the couscous?
You will need 2 1/2 cups of low sodium chicken or vegetable broth.
How do I ensure the couscous has a light and airy texture?
Use a fork to gently fluff the couscous after it has absorbed the liquid.
What type of mint should I use?
The recipe specifies using 1/8 to 1/4 cup of chopped fresh mint leaves.
How long does the couscous need to sit after adding the boiling broth?
It should stand covered for 5 minutes to fully absorb the liquid.
Should the pistachios be chopped before or after toasting?
The pistachios should be toasted first, allowed to cool, and then coarsely chopped.
Is there olive oil in this recipe?
Yes, 2 tablespoons of olive oil are added to the fluffed couscous.
What kind of lemon juice is recommended?
The recipe calls for 1 teaspoon of fresh lemon juice.
How much salt is added to the broth?
1/2 teaspoon of salt is added to the broth before boiling.
What size saucepan should I use?
A 3-quart saucepan is recommended for boiling the broth and preparing the couscous.
How should the pistachios be prepared?
They should be shelled, toasted, and coarsely chopped to maintain a noticeable texture.
When do I add the ground pepper?
Add ground pepper to taste at the same time you mix in the pistachios, mint, olive oil, and lemon juice.
What are the primary flavors of this dish?
The primary flavors are nutty (from pistachios), refreshing (from mint), and savory (from the broth).
Can this be served as a main dish?
While intended as a side dish, it can be served as a standalone meal or as part of a larger Moroccan-inspired feast.
Should the couscous be cooked over heat once added to the broth?
No, once the couscous is stirred into the boiling broth, the saucepan should be immediately removed from the heat and covered.
What is the total count of ingredients used?
There are 8 ingredients: pistachios, broth, salt, couscous, fresh mint, olive oil, lemon juice, and ground pepper.
Is this dish considered North African?
Yes, it is tagged as both Moroccan and North African.
How do I finish the dish before serving?
Gently combine all ingredients to ensure the pistachios and mint are evenly distributed.
Should I use low sodium broth?
Yes, the recipe specifically recommends low sodium chicken or vegetable broth.
What level of heat is used to boil the broth?
The broth should be brought to a rolling boil over medium-high heat.
Does the recipe include any sugar?
No, there is no sugar listed in the ingredients or nutritional data.
What is the role of lemon juice in this recipe?
It adds a touch of acidity and freshness to balance the nutty flavors.
Is the couscous served warm or cold?
The recipe suggests serving the dish warm.
Can I use whole pistachios?
The recipe recommends coarsely chopping them to ensure an even distribution and better crunch throughout the couscous.
What category of food is this?
It is categorized as a Mediterranean and Moroccan side dish.
Is the couscous boiled in the water?
It is not boiled; it is stirred into boiling broth and then left to steam off the heat.