Today’s post is going to be short! I have lots to do before my husband and I head out for the night!
For lunch, I had some leftovers from last nights dinner. Ina Garten’s couscous with pine nuts was on the menu. We really enjoyed it! I need to make couscous more often.
My husband and I loved the crunch from the pine nuts and the little bursts of sweetness from the currants. This recipe makes a lot! At least 4-6 generous servings.
I tweaked this a little bit to make it my own. My changes are in red.
- 4 tablespoons (1/2 stick) unsalted butter (I used 3 tbsp of Earth Balance light)
- 3/4 cup chopped shallots (I used a small yellow onion)
- 3 cups chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups couscous (I used whole wheat)
- 1/2 cup toasted pine nuts (pignolis)
- 1/4 cup dried currants
- 2 tablespoons chopped fresh flat-leaf parsley
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.
I hope you give this recipe a try. It makes a great side dish and is wonderful with vegetables.
We’ll be back on Monday! No post tomorrow so have a great weekend!!