Description
Ina Garten’s couscous with toasted pine nuts delivers Mediterranean magic on a plate. Fragrant herbs, nutty pine nuts, and fluffy grains create a simple yet elegant side dish perfect for elevating weeknight dinners or impressing dinner guests.
Ingredients
Scale
Main Ingredients:
- 2 cups couscous (12 ounces)
- 3 cups chicken stock, preferably homemade
Vegetables and Aromatics:
- 2 cups chopped yellow onion (2 onions)
- ½ cup minced fresh parsley
Seasonings and Extras:
- 4 tablespoons (½ stick) unsalted butter
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup pine nuts, toasted
Instructions
- In a spacious cooking vessel, gently liquefy butter over medium-low temperature, allowing it to transform without burning.
- Introduce finely diced onions into the melted butter, delicately sautéing for 8-10 minutes while stirring intermittently until they soften and become translucent, avoiding any browning.
- Pour chicken stock into the pan, seasoning generously with kosher salt and freshly ground black pepper to elevate the flavor profile.
- Bring the liquid mixture to a vigorous rolling boil, creating an intense heat environment.
- Remove the pan from heat source, sprinkle couscous evenly across the surface, and immediately cover with a tight-fitting lid.
- Allow the couscous to steam undisturbed for precisely 10 minutes, enabling the grains to absorb the flavorful liquid and become tender.
- Using a fork, gently separate and aerate the couscous grains, creating a light and fluffy texture.
- Incorporate toasted pine nuts, providing a delightful crunch and nutty undertone to the dish.
- Garnish with freshly chopped parsley, adding a vibrant green color and herbaceous aroma.
- Transfer to a serving platter, presenting a warm, aromatic side dish that can accompany multiple main courses or stand alone as a light meal.
Notes
- Fluff the couscous delicately with a fork to maintain its light, airy texture without crushing the delicate grains.
- Dice onions into tiny, uniform pieces to ensure they melt seamlessly into the dish, creating a balanced flavor profile.
- Steam the couscous undisturbed, allowing it to absorb the hot stock completely and develop a perfectly fluffy consistency.
- Warm the chicken stock before adding couscous to guarantee even cooking and maximum flavor absorption.
- Carefully toast pine nuts in a dry pan, watching closely and stirring constantly to prevent burning and enhance their nutty aroma.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg