Egyptian Toasted Pine Nut Couscous With Garlic Shrimp Recipes

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COUSCOUS WITH PINE NUTS

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9



Couscous with Pine Nuts image

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

EGYPTIAN TOASTED PINE NUT COUSCOUS WITH GARLIC SHRIMP

Make and share this Egyptian Toasted Pine Nut Couscous With Garlic Shrimp recipe from Food.com.

Provided by Annacia

Categories     Egyptian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14



Egyptian Toasted Pine Nut Couscous With Garlic Shrimp image

Steps:

  • Peel, devein and rinse shrimp if needed, and then pat dry.
  • Place shrimp in a large self-sealing plastic bag.
  • Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag.
  • Gently turn and 'massage' the bag to coat the shrimp with the marinade.
  • Refrigerate for at least one hour.
  • Prepare the couscous according to the package directions, substituting the chicken broth for the water.
  • Stir the pine nuts and onions into the couscous and set aside.
  • Combine the lemon juice and butter in a bowl, and set aside.
  • Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough).
  • Pour half of the butter over the shrimp.
  • To serve, divide the spinach among individual bowls.
  • Spoon the couscous onto the spinach.
  • Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.

Nutrition Facts : Calories 513.8, Fat 28.6, SaturatedFat 8.9, Cholesterol 173.8, Sodium 1019.9, Carbohydrate 39.9, Fiber 4.2, Sugar 1.9, Protein 26.4

1 lb large shrimp (fresh or frozen)
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon dried tarragon, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon Old Bay Seasoning (or celery salt)
1/2 cup pine nuts, toasted
1 (5 5/8 ounce) package couscous
1 1/4 cups chicken broth
2/3 cup sliced green onion
1/3 cup lemon juice
1/4 cup melted butter
1 (6 ounce) package Baby Spinach
shredded parmesan cheese

TOASTED PINE NUT AND PARMESAN COUSCOUS

Make and share this Toasted Pine Nut and Parmesan Couscous recipe from Food.com.

Provided by Kat2355

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Toasted Pine Nut and Parmesan Couscous image

Steps:

  • Bring water to a boil.
  • Add couscous, butter and salt.
  • Remove from heat and let stand 5 minutes.
  • Topping: Heat the oil in a shallow pan.
  • Cook"topping" ingredients except parmesan until the garlic becomes golden.
  • Mix the warm topping with the couscous.
  • Toss with parmesan cheese.
  • Serve immediately.

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
1 tablespoon olive oil or 1 tablespoon sesame oil
1 clove garlic, minced
1 tablespoon pine nuts, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper, freshly ground
2 tablespoons parmesan cheese, freshly grated

TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY

Categories     Nut     Side     Sauté     Pine Nut     Fall     Winter     Couscous     Parsley     Bon Appétit

Number Of Ingredients 9



Toasted Israeli Couscous with Pine Nuts and Parsley image

Steps:

  • Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
  • Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

5 tablespoons butter, divided
2/3 cup pine nuts (about 3 1/2 ounces)
2/3 cup finely chopped shallots
3 cups (16 ounces) Israeli toasted couscous
1 large cinnamon stick
2 fresh or dried bay leaves
3 3/4 cups canned low-salt chicken broth
1 teaspoon salt
1/2 cup minced fresh Italian parsley

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