| 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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