Recipe from Martha Stewart Everyday Food and Tested in Alice's Kitchen
Serves 4
My good buddy, Ellen, came in from out of town to spend the weekend with us. She's a great cook and so we had a ball cooking together. This is one of the dishes we made last night for dinner. The complete menu included this couscous dish along with Chicken with Mustard Cream Sauce, Glazed Shallots, and Roasted Asparagus with Parsley Bread Crumbs. (All of these recipes are on this blog.) My hubby, Jim, said his tummy was purring. That's always a good sign :-) Lost River Market & Deli now has shelled pistachios in the bulk section. You'll also find couscous there. This couscous dish is quick and easy to make and tastes especially nice with a main course that includes a sauce which can be poured over. The pistachios give this a pretty color and a nice crunch.
1 teaspoon olive oil
1 scallion, white and green parts separated and thinly sliced
Coarse salt and ground pepper
1 cup vegetable broth (water or chicken broth may be used instead)
3/4 cup couscous
1/3 cup shelled pistachios, chopped
In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
Add 1 cup vegetable broth; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.
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