Description
Mediterranean-inspired couscous brings Israeli flavors to your table with delightful pine nut crunch. Herb-infused grains perfectly complement roasted vegetables, creating a simple yet elegant side dish you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 260g (9.2 ounces) couscous
- 700 milliliters (23.7 fluid ounces) chicken stock
- 75g (2.6 ounces) toasted pine nuts
Secondary Ingredients:
- 55g (1.9 ounces) unsalted butter
- 3–4 shallots, finely chopped (about 75g / 0.75 cup)
- 40g (1.4 ounces) currants
Seasoning and Herbs:
- 0.5 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- In a spacious saucepan, gently melt of butter over medium-low heat, creating a smooth, golden base for sautéing.
- Add finely chopped shallots to the melted butter, stirring occasionally and cooking for approximately 3 minutes until they become soft, translucent, and release a delicate, sweet aroma.
- Carefully pour the chicken stock into the pan, seasoning with salt and freshly ground black pepper to enhance the flavor profile.
- Increase the heat and bring the liquid to a rolling boil, allowing the stock to reach a vigorous, bubbling state.
- Remove the pan from the heat source and immediately introduce the couscous, ensuring even distribution throughout the liquid.
- Cover the pan with a tight-fitting lid, creating a sealed environment that allows the couscous to steam and absorb the flavorful stock.
- Let the covered pan rest undisturbed for precisely 10 minutes, allowing the couscous to fully hydrate and become tender.
- After resting, uncover the pan and gently fluff the couscous using a fork, separating the grains and creating a light, airy texture.
- Incorporate toasted pine nuts, dried currants, and freshly chopped parsley, mixing them delicately to distribute the ingredients evenly.
- Serve the couscous immediately while warm, presenting a fragrant and colorful side dish that celebrates Mediterranean-inspired flavors.
Notes
- Skip aluminum cookware as cast iron or stainless steel pans distribute heat more evenly when toasting pine nuts.
- Consider roasting pine nuts in small batches to prevent burning and ensure consistent golden color.
- Remove pine nuts from heat immediately when they turn golden brown to stop potential bitter flavor development.
- Watch pine nuts closely during toasting since they can quickly transition from perfectly golden to burnt.
- Shake the pan frequently while toasting to promote even browning and prevent scorching.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Protein: 7g
- Cholesterol: 15mg