Surprisingly, this couscous recipe has its origins in Italy. I was in Sicily, deep in the land of linguini, when out came couscous as part of our meal. “Couscous?” I thought. “That’s Moroccan, not Italian.” Well, it turns out that every invading army passing through Sicily left a bit of its cuisine behind. And couscous, despite the exotic name, is actually a tiny, beadlike pasta. I love it because it’s easy to prepare—no huge pots of boiling water necessary, just a little steam or hot broth and, in 10 minutes, voila! It’s also so soft and delicious in the mouth, like a gentle massage. Pistachios are my secret ingredient here. Most people think of them as something you only see at a ballgame or in ice cream, but their buttery texture, great vitamin content, and wonderful pale green coloring make them a great choice anytime. I love to put a dollop of Sweet and Savory Yogurt (page 189) on top of this dish. This recipe works beautifully with a drizzle of Moroccan Pesto (page 186).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned. Let cool.
Step 3
Meanwhile, combine the couscous and boiling broth in a bowl, cover tightly with plastic wrap, and let sit for about 5 minutes, until the liquid is absorbed. Add the cumin, coriander, salt, and pepper and stir and fluff with a fork. Spread the couscous on a sheet pan, rake with a fork, and let cool to room temperature.
Step 4
Combine the couscous, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins, and pistachios and mix well, then do a FASS check. You may need to add a pinch or two of salt, a squeeze of lemon, or a dash of olive oil to balance the flavors.
variation
Step 5
Make this a meal in a bowl by adding 1 cup of cooked chickpeas when you stir everything together.
rebecca’s notes
Step 6
This dish benefits from being made ahead of time. The flavor deepens as it sits.
storage
Step 7
Store in an airtight container in the refrigerator for 4 days.
nutrition information
Step 8
(per serving)
Step 9
Calories: 265
Step 10
Total Fat: 10.3g (1.3g saturated, 5.9g monounsaturated)
Step 11
Carbohydrates: 40g
Step 12
Protein: 7g
Step 13
Fiber: 6g
Step 14
Sodium: 435mg
