Ingredients for Pistachio Couscous
- 1 cup shelled pistachios
- Low Sodium Chicken Broth
- 1 teaspoon salt
- Couscous
- Fresh Mint Leaves
- Olive Oil
- Fresh Lemon Juice
- Ground Pepper
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How to Make Pistachio Couscous
- Preheat oven to 350°F (175°C). Spread 1 cup of shelled pistachios in a single layer on a baking sheet.
- Toast pistachios in the preheated oven for 8-10 minutes, or until golden brown, shaking the pan halfway through.
- Remove from oven and let cool completely. Once cooled, coarsely chop the pistachios. Leave some pieces larger for textural contrast.
- In a 3-quart saucepan, bring 2 cups of chicken broth (or vegetable broth for a vegetarian option) and 1 teaspoon of salt to a boil.
- Stir in 1 (17.5 ounce) box of couscous. Remove from heat, cover, and let stand for 5 minutes.
- Fluff the couscous with a fork.
- Transfer the couscous to a large bowl. Stir in the toasted pistachios, 1/4 cup chopped fresh mint, 2 tablespoons olive oil, and the juice of 1 lemon.
- Season with freshly ground black pepper to taste. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
8g
Carbs
19g
