Best 7 Spiced Pearl Couscous With Pine Nuts Recipes

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.

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.

COUSCOUS & ROASTED SPICED CHICKPEAS & PINE NUTS

Steps:

• Heat oven to 400°F.
• Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
• Place on parchment lined baking sheet.
• Bake for 20 minutes shaking pan as needed till crispy.
• Combine the couscous of your choice as directed on the package.
• Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
• Add arugula or spinach to the hot couscous.
• Mix the vinaigrette with the couscous mixture.
• Divide among bowls,.
• Sprinkle on the chick peas over top and also the pine nuts.
• Enjoy!

PEARL (ISRAELI) COUSCOUS WITH GARAM MASALA AND PINE NUTS

Steps:

• Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
• Set aside to cool.
• In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
• Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
• Remove from heat and let stand 5 minutes. Fluff with fork.
• Put in serving bowl and sprinkle with toasted pine nuts.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Steps:

• Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
• Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
• Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

PEARL COUSCOUS SALAD

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
• Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
• Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
• Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.