Toasted Pine Nut And Parmesan Couscous 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

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

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 10m

Number Of Ingredients 8



Couscous with pine nuts, coriander & raisins image

Steps:

  • Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
  • Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

250g couscous
400ml hot vegetable stock
75g 2 ½ oz pine nuts
50g dried apricots , chopped
bunch coriander leaves
4-5 tbsp raisins
zest and juice 1 lemon
5 tbsp olive oil

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

ROASTED BEETS WITH PINE NUTS AND PARMESAN

Provided by Mark Bittman

Time 2h

Number Of Ingredients 5



Roasted Beets With Pine Nuts and Parmesan image

Steps:

  • Heat the oven to 400.
  • Wash 2 pounds beets, wrap each in foil and put on a baking sheet.
  • Roast until a knife pierces each with little resistance, 45 to 90 minutes.
  • When the beets are cool enough to handle, peel, and cut into chunks; toss with pine nuts, shaved Parmesan, lemon juice, olive oil.
  • Garnish: Parsley.

2 pounds beets
pine nuts
shaved Parmesan
lemon juice
olive oil

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