| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Moroccan | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shelled natural pistachios |
| 4 1/2 | c | Water |
| 1 | ts | Salt |
| 2 | Boxes; (10-oz) couscous | |
| 1/2 | c | Packed fresh mint leaves |
| 3 | tb | Olive oil |
| 1 | ts | Fresh lemon juice |
INSTRUCTIONS
This recipe was created to accompany Moroccan Lamb and Quince Stew. Cooking the couscous in 2 pans prevents lumps from forming. Can be prepared in 45 minutes or less. Preheat oven to 350°F. On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop. In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper. Serves 8. Gourmet January 1998 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998
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