Pistachio Couscous

Pistachio Couscous Recipe from Egypt

Region / culture: Egypt | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Pistachio couscous is a delicious and flavorful dish that combines the nuttiness of pistachios with the light and fluffy texture of couscous. This dish is perfect for a quick and easy side dish or a light and healthy main course.

History

Couscous is a traditional North African dish made from steamed and dried granules of durum wheat. It has been a staple food in the region for centuries and is now enjoyed all over the world. The addition of pistachios to couscous adds a unique and delicious flavor to the dish.

Ingredients

500 g instant couscous
300 ml boiling chicken or vegetable stock
65 g melted butter
80 g raisins
1 grated lemon, rind of
salt & freshly ground black pepper

How to prepare

1. Place the couscous in a bowl and add the boiling stock.
2. Leave for 5 minutes until the couscous has softened and the liquid is absorbed.
3. Stir in melted butter, raisins, lemon rind, and nuts.
4. Season to taste.

Variations

You can add chopped fresh herbs, such as parsley or mint, to the couscous for added flavor.
Try adding a drizzle of honey or a splash of lemon juice for a sweet and tangy twist.

Cooking Tips & Tricks

Make sure to fluff the couscous with a fork after it has cooked to prevent clumping.

- Toasting the pistachios before adding them to the couscous will enhance their flavor.

- You can customize this recipe by adding other dried fruits or nuts, such as apricots or almonds.

Serving Suggestions

Serve the pistachio couscous as a side dish with grilled chicken or fish.

- This dish also pairs well with a simple green salad or roasted vegetables.

Cooking Techniques

The couscous is cooked by absorbing the hot liquid, so make sure to cover it tightly with a lid or foil to trap the steam.

Ingredient Substitutions

You can use other types of nuts, such as almonds or walnuts, in place of pistachios.

- Quinoa or rice can be used as a substitute for couscous.

Make Ahead Tips

You can prepare the couscous mixture ahead of time and reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish the pistachio couscous with fresh herbs or a sprinkle of extra pistachios for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the couscous in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

45g per serving

Fats

12g per serving

Proteins

8g per serving

Vitamins and minerals

This dish is a good source of vitamin B6, vitamin E, and magnesium.

Alergens

This recipe contains nuts (pistachios) and gluten (couscous).

Summary

This dish is a balanced and nutritious option, providing a good mix of carbohydrates, fats, and proteins.

Summary

Pistachio couscous is a delicious and nutritious dish that is easy to make and versatile. With its nutty flavor and fluffy texture, it is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was visiting my friend, Maria, in her cozy little kitchen. As soon as I walked in, I was greeted by the most intoxicating aroma - a blend of exotic spices and roasted nuts.

"What are you cooking, Maria?" I asked, my curiosity piqued.

"It's a recipe I learned from my travels in Morocco," she replied with a smile. "It's called Pistachio Couscous."

As she explained the ingredients and method of preparation, I was mesmerized. The combination of fluffy couscous, crunchy pistachios, sweet dried apricots, and fragrant spices like cinnamon and cumin sounded absolutely divine. I knew I had to learn how to make it myself.

Maria graciously shared the recipe with me, and I made a mental note to gather all the ingredients as soon as I got home. The next day, I embarked on my culinary adventure, armed with a pen and paper and a heart full of excitement.

I started by toasting the pistachios in a dry skillet until they were golden and fragrant. The scent that wafted through my kitchen was heavenly, and I couldn't resist sneaking a few nuts into my mouth before they made their way into the couscous.

Next, I sautéed onions and garlic in olive oil until they were soft and translucent. The aroma of the caramelized onions mingled with the nutty pistachios, creating a symphony of flavors that made my mouth water.

I added the couscous to the pan, stirring it to coat each grain with the fragrant oil and spices. Then, I poured in the vegetable broth and brought the mixture to a boil before reducing the heat and letting it simmer.

As the couscous cooked, I chopped up the dried apricots into small pieces and added them to the pot. The sweetness of the fruit balanced out the savory flavors of the dish, creating a perfect harmony of tastes and textures.

When the couscous was tender and fluffy, I fluffed it with a fork and added a handful of fresh parsley for a pop of color and freshness. The final touch was a squeeze of lemon juice to brighten up the dish and bring all the flavors together.

I couldn't wait to dig into my creation. I scooped a generous portion of the Pistachio Couscous onto a plate and took my first bite. The nutty crunch of the pistachios, the chewy sweetness of the apricots, and the aromatic blend of spices danced on my taste buds, creating a sensation of pure bliss.

I called Maria to thank her for introducing me to this incredible recipe. She was delighted to hear that I had successfully made the Pistachio Couscous and enjoyed it as much as she did.

From that day on, Pistachio Couscous became a staple in my culinary repertoire. I made it for family gatherings, potlucks with friends, and even for special occasions like birthdays and holidays. It never failed to impress and delight my guests, who marveled at the unique combination of flavors and textures in this dish.

Over the years, I have tweaked the recipe to suit my own tastes, adding a pinch of this and a dash of that to make it truly my own. But the essence of the dish remains the same - a celebration of the rich and diverse flavors of Morocco, brought to life in a simple and delicious way.

I am grateful to Maria for sharing her recipe with me and sparking my love for Pistachio Couscous. It has become a beloved tradition in my family, a dish that brings us together and reminds us of the joy and beauty of sharing good food with the ones we love.

As I sit here, reminiscing about the first time I made Pistachio Couscous, I am filled with gratitude for the culinary journey that has brought me to this moment. Cooking has always been a passion of mine, a way to express my creativity and share my love with others. And this recipe, with its exotic flavors and rich history, is a testament to the power of food to connect us to our past, our present, and our future.

So, the next time you're feeling adventurous in the kitchen, give Pistachio Couscous a try. Let its warm and comforting flavors transport you to a distant land, where the sun shines bright and the spices are bold. And who knows, maybe one day, you'll pass on the recipe to someone you love, just as Maria did for me.