Goats Cheese And Pomegranate Couscous With Pine Nuts 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

COUSCOUS WITH PINE NUTS AND CURRANTS

Provided by Amaryll Schwertner

Categories     Herb     Side     Low Fat     Vegetarian     Quick & Easy     Currant     Dried Fruit     Pine Nut     Cucumber     Chickpea     Healthy     Couscous     Self     San Francisco     California     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11



Couscous with Pine Nuts and Currants image

Steps:

  • Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.

1/8 cup sesame seeds
1/8 cup pine nuts
1 tbsp butter
1/4 tsp salt
1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)
1 can (15.5 oz) chickpeas, drained
1 cup peeled, seeded and finely diced cucumber
1/8 cup dried currants plumped in water
1/4 cup fines herbes (or minced mint, cilantro and parsley)
Lemon juice
Red pepper flakes

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