I have a very well stocked pantry with an enviable variety of grains from which to choose when making interesting recipes. The only thing that could possibly be more interesting is if I actually looked in there once in a while instead of just reaching for potatoes. But, it's a new year, a whole new me, a healthy me...OK, I was out of potatoes. But that gave me a chance to reacquaint myself with one of my favorite quick cook grains.
Some fresh herbs and a handful of chopped pistachios for extra crunch made it even tastier. And as I was wolfing it all down, I tried to remember why I reach for potatoes so often. In fact, I think I'll just leave the canister of couscous on the counter since I plan to make it again tomorrow. And the day after. Enjoy!
Nutty Whole Wheat Couscous Pilaf
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ingredients (4 Servings)
- 1 Tablespoon olive or canola oil
- 1 Onion, peeled and diced
- 1 Cup whole wheat couscous
- 1 1/2 Cups chicken stock (I used low fat, low sodium)
- 1/4 Teaspoon salt, or to taste
- Dash of black pepper
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped pistachios
Add the stock and bring to a boil. Add the couscous to the boiling liquid, stir once, cover and turn off the heat. Let stand for 5 - 10 minutes until the liquid has been fully absorbed.
Fluff the couscous with a fork, season with salt and pepper and stir in the parsley and pistachios.
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