← Back to Search Results
African, Middle Eastern, mediterranean
Couscous with Pine Nuts and Almonds

Photo by:
Comments: 0
 

Recipe

A tasty alternative to rice; serve hot as a side dish or cold as a salad. Good with grilled meats, chicken, or fish.

Yield: Makes 4 servings
Prep time: 15 Mins, Plus Standing<Br>

Ingredients

  • 1 cup couscous
  • 1 red bell pepper, seeded and chopped
  • ½ cup raisins
  • ½ cup chopped dried apricots
  • ½ cucumber, seeded and diced
  • ¼ cup chopped pitted Kalamata olives
  • ¼ cup blanched almonds, lightly toasted
  • ¼ cup pine nuts, lightly toasted
  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped mint

Directions

1. Put the couscous in a heatproof bowl. Add enough boiling water to cover the couscous by 1in (2.5cm). Let stand for 15 minutes, or until the couscous has absorbed all the water. Fluff up the grains with a fork.

2. Stir in the pepper, raisins, apricots, cucumber, olives, almonds, and pine nuts.

3. Whisk together the oil, lemon juice, and mint. Pour over the couscous and toss. Season with salt and pepper. Serve warm, or let cool and serve at room temperature.

Notes

Prepare ahead: The couscous can be prepared several hours ahead and served at room temperature.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

509kcal (25%)
70mg (7%)
29mg (49%)
41mcg RAE (1%)
637mg
85mg
10g
22g
7g
65g
0mg (0%)
137mg (6%)
3g (14%)
25g (39%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
flavor Flavor
by Rocco DiSpirito
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
in-the-kitchen-with-david In the Kitchen with David
by David Venable
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
baked-explorations Baked Explorations
by Matt Lewis
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
martin-yans-china Martin Yan's China
by Martin Yan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?