Couscous with Pine Nuts and Almonds
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.
Preparation Time15 min
Preparation Time - Text15 mins, plus standing
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationvegan, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, nutty, savory
Type of Dishdry pasta
- 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
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.
2008 Dorling Kindersley