A container of couscous has been lounging in the pantry for a long time. I'm almost embarrassed to say how long. The couscous probably has parties celebrating their longevity. I haven't made anything with the couscous since Couscous with Pine Nuts.
Seeing this recipe, I thought to myself, "OK! Fine! I'll do the damn couscous." It goes like that sometimes.
Couscous with Roasted Pistachios
adapted from Cooking Club of America, April/May 2010 issue
1 tbsp olive oil
1/4 tsp salt
1 2/3 c couscous
1/2 c dried cherries
1 c coarsely chopped roasted salted pistachios
1 tsp grated lemon peel
Bring stock, oil and salt to a boil in medium saucepan.
Bring stock, oil and salt to a boil in medium saucepan.
Stir in couscous and cherries; cover and remove from heat.
Let stand 5 minutes. Fluff couscous with fork; stir in pistachios and lemon peel.
The crunchy nut and tender cherry textures were nice contrasts with the granular couscous. The tartness of the cherries were a lot more mellow than cherries straight from the bag, which is good. Too tart and they'd be over the top. I enjoyed those aspects of this side.
Unfortunately, I am still not over my fear of inhaling couscous granules directly into my lungs, which means I feel as though I must eat them one at a time so I know I'm swallowing each of them. Have you seen how tiny these things are? It is a similar reason why I cannot tolerate eating angel hair pasta.
Cost:
- chicken stock: $0.36
- couscous: $2, SWAG
- dried cherries: $1.85
- roasted pistachios: $2.50
0 comments:
Post a Comment