← Back to Search Results
African, Middle Eastern, mediterranean
Couscous with Pine Nuts and Almonds Recipe-1104

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

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
food-to-live-by Food to Live By
by Myra Goodman
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
american-masala American Masala
by Suvir Saran
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?