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Couscous with Pine Nuts and Almonds

Updated February 23, 2016
(1 Votes)

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

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

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus standing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationside dish

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturefruity, nutty, savory

Type of Dishdry pasta

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

Instructions

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.

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

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.

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