Couscous with Shallots, Garlic, and Pine Nuts
Makes 4-6 servings
Ingredients
2 TB unsalted butter
3 shallots, thinly sliced
1 clove garlic, minced
2 cups quick (not pearl) couscous
1 cup water
1 cup chicken broth
3/4 cup toasted pine nuts
3/4 cup minced fresh parsley
1/2 tsp grated lemon zest
2 tsp juice from 1 lemon
salt, to taste (if needed)
freshly ground black pepper
Directions
Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook, stirring often, until softened and just starting to brown. Add the garlic and cook until fragrant, no more than a minute, then add the couscous and cook, stirring frequently, until the couscous begins to toast, about 5 minutes.
Pour in the water and broth, then stir quickly to combine thoroughly. Remove from the heat, cover, and let sit for 5 minutes. Uncover, then quickly add the pine nuts, parsley, lemon zest, and lemon juice and stir to combine. Cover and let sit another 2 minutes.
Taste, and add salt and pepper, as needed. You may not need salt, depending on how salty your broth is.
Recipe based on a couscous recipe from America's Test Kitchen
The CookingBites recipe challenge: couscous
Makes 4-6 servings
Ingredients
2 TB unsalted butter
3 shallots, thinly sliced
1 clove garlic, minced
2 cups quick (not pearl) couscous
1 cup water
1 cup chicken broth
3/4 cup toasted pine nuts
3/4 cup minced fresh parsley
1/2 tsp grated lemon zest
2 tsp juice from 1 lemon
salt, to taste (if needed)
freshly ground black pepper
Directions
Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook, stirring often, until softened and just starting to brown. Add the garlic and cook until fragrant, no more than a minute, then add the couscous and cook, stirring frequently, until the couscous begins to toast, about 5 minutes.
Pour in the water and broth, then stir quickly to combine thoroughly. Remove from the heat, cover, and let sit for 5 minutes. Uncover, then quickly add the pine nuts, parsley, lemon zest, and lemon juice and stir to combine. Cover and let sit another 2 minutes.
Taste, and add salt and pepper, as needed. You may not need salt, depending on how salty your broth is.
Recipe based on a couscous recipe from America's Test Kitchen
The CookingBites recipe challenge: couscous
