Try this Pistachio Couscous recipe, or contribute your own.
Suggest a better descriptionThis recipe was created to accompany Moroccan Lamb and Quince Stew. Cooking the couscous in 2 pans prevents lumps from forming. Can be prepared in 45 minutes or less. Preheat oven to 350F. On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop. In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper. Serves 8. Gourmet January 1998 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (579g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 112 | ||
Calories from Fat: 94 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.8mg | 1 % | |
Potassium 156.6mg | 4 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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