Best 6 Couscous With Pine Nuts Barefoot Contessa Recipes
Tantalize your taste buds with a culinary journey to the vibrant flavors of the Mediterranean with our Couscous with Pine Nuts and Roasted Vegetables, inspired by the Barefoot Contessa herself, Ina Garten. This delectable dish combines the nutty flavor of pine nuts, the sweetness of roasted vegetables, and the fluffy texture of couscous to create a harmonious and satisfying meal.
Embark on a culinary adventure as you explore the diverse recipes featured in this article. Discover the simplicity and elegance of the classic Couscous with Pine Nuts, a timeless dish that showcases the natural flavors of its ingredients. Elevate your cooking skills with the vibrant flavors of Roasted Vegetable Couscous, a colorful medley of roasted vegetables that adds a delightful crunch and sweetness to the dish. For a hearty and flavorful meal, try the Couscous with Chicken and Vegetables, a protein-packed option that combines tender chicken, fresh vegetables, and aromatic spices.
Indulge in the aromatic delights of Couscous with Merguez Sausage, a North African-inspired dish that features the spicy and savory flavors of Merguez sausage. Experience the richness of Couscous with Lamb and Apricots, a dish that combines the succulent flavors of lamb with the tangy sweetness of apricots. And for a vegetarian delight, explore the vibrant flavors of Couscous with Roasted Butternut Squash, a colorful and flavorful dish that showcases the natural sweetness of butternut squash.
COUSCOUS WITH PINE NUTS (BAREFOOT CONTESSA)
I saw Ina Gartner, the Barefoot Contessa, preparing this dish during the "Friends of Friends" episode of her show.
Provided by Northwestgal
Categories Grains
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
- Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes.
- Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
Nutrition Facts : Calories 572.6, Fat 25.7, SaturatedFat 8.8, Cholesterol 35.9, Sodium 489.2, Carbohydrate 70.8, Fiber 4.6, Sugar 9.5, Protein 16.4
COUSCOUS WITH PINE NUTS AND MINT
Steps:
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
STEAMED COUSCOUS
Steps:
- Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon 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 and serve hot.
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
Tips:
- Use the right couscous. There are two main types of couscous: Moroccan and Israeli. Moroccan couscous is smaller and cooks more quickly, while Israeli couscous is larger and has a chewier texture. For this recipe, you'll want to use Moroccan couscous.
- Toast the pine nuts. Toasting the pine nuts brings out their flavor and makes them more fragrant. You can toast them in a skillet over medium heat, stirring constantly, until they are golden brown.
- Use good-quality stock. The stock you use will make a big difference in the flavor of the couscous. If you can, use homemade stock. If you don't have time to make your own, use a store-bought stock that is low in sodium.
- Add vegetables. This recipe is a great way to use up leftover vegetables. You can add any vegetables you like, such as carrots, celery, onions, zucchini, or squash.
- Season to taste. Once the couscous is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
This couscous with pine nuts recipe is a delicious and easy side dish that can be served with a variety of main courses. It's also a great way to use up leftover vegetables. With its fragrant pine nuts and flavorful stock, this couscous is sure to be a hit at your next meal.
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