Why This Recipe: Because it comes from Ina Garten, one of my favorite TV chefs and cookbook author. Love her! Such a happy hostess with an easygoing yet sophisticated style. Her catchphrase -- “How bad can that be?” – says it all. And there’s nothing bad about this quick and easy side dish. Just a little prep work on your part and then the couscous cooks itself.
The Playlist: A couple of savory tunes to whet our appetite while reading onward.
Click on the names to visit the artists’ websites – J.D. McPherson + Robbie Fulks.
These gents get a little toasty too, as well as the pine nuts!
The Verdict: The verdict is I’m a dummy for not making couscous more often!
This tastes really good and will complement almost any featured protein, especially if there’s a little sauce or pan juices. In this case we served it with fish fillets and a marinated veggie salad. You can swap out the herbs if you want – oregano, parsley, dill, or basil would all be good.
|Printable Recipe- Couscous with Peas, Mint and Toasted Pine Nuts|
|File Size:||530 kb|
Recipe source: Barefoot Contessa Foolproof by Ina Garten
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large shallot, chopped
- 1 ¾ cups chicken stock
- 1 cup couscous
- Kosher salt and freshly ground pepper
- 6 ounces frozen peas, defrosted
- 1/4 cup julienned fresh mint leaves (a good handful), loosely packed
- 1/3 cup toasted pine nuts
- Heat the oil and butter in a large saucepan over medium heat. Add the shallots and cook over medium-low heat for 4 minutes, stirring occasionally.
- Add the stock and bring to a boil.
- Stir in the couscous, ½ teaspoon salt, and ¼ teaspoon pepper and put the lid on. Turn off the heat and allow the couscous to steam for 10 minutes.
- With a fork, fluff the couscous and stir in the peas, mint, and pine nuts.
- Season to taste. Depending on the saltiness of the chicken stock, you can add ½ more teaspoon of salt and ¼ teaspoon pepper.
- Serve hot.
Yield: 4 servings