Recipe - Pistachio Couscous

One half cup Shelled natural pistachios
4 One half cup Water
1 teaspoon Salt
2 Boxes; (10oz) couscous
One half cup Packed fresh mint leaves
3 tablespoon Olive oil
1 teaspoon Fresh lemon juice

This 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 350°F.

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 3quart saucepans bring 2 One fourth cups water and One half 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 recipeludigest by Sandy sandysno@pctech.net on Feb 26, 1998