This delicious and simple couscous recipe from Ina Garten is the perfect quick side dish for any meal. Packed with fluffy, tender grains, crunchy toasted pine nuts, and fresh parsley, it’s bursting with flavor. With just a handful of everyday ingredients, this easy dish comes together in minutes, making it a go-to for busy weeknights or elegant dinners.
Recipe Ingredients:
- 4 tbsp (½ stick) unsalted butter
- 2 c chopped yellow onion (2 onions)
- 3 c chicken stock, preferably homemade
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 c couscous (12 oz)
- ½ c pine nuts, toasted
- ½ c minced fresh parsley
How To Make Couscous With Toasted Pine Nuts?
- Melt the butter and cook the onions: Melt the butter in a large saucepan over medium-low heat. Add the chopped onion and cook for 8–10 minutes, stirring occasionally, until tender but not browned.
- Prepare the stock and season: Add the chicken stock, kosher salt, and freshly ground black pepper. Bring the mixture to a full boil.
- Cook the couscous: Stir in the couscous, turn off the heat, and cover the pan. Allow it to steam for 10 minutes.
- Fluff and mix: Fluff the couscous with a fork, then stir in the toasted pine nuts and minced fresh parsley.
- Serve hot: Enjoy this dish as a flavorful side or a light main meal.
Recipe Tips:
- Toast the Pine Nuts Carefully: Keep an eye on the pine nuts as they toast because they can burn quickly. Use a dry pan on low heat and stir them constantly until they’re golden and fragrant.
- Use Hot Stock: Always use hot chicken stock to ensure the couscous cooks evenly and absorbs the flavors properly. Cold stock can lower the cooking temperature and affect the texture.
- Let the Couscous Steam: After adding the couscous to the stock, don’t rush the process. Cover the pan tightly and let it steam undisturbed for the full 10 minutes to achieve the perfect fluffy texture.
- Chop Onions Finely: For the best flavor and texture, chop the onions finely so they soften evenly and blend smoothly into the dish. Big chunks can overpower the couscous.
- Fluff Gently: When fluffing the couscous, use a fork and be gentle to keep the grains light and separate. Avoid using a spoon, which can make it clumpy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover couscous cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the couscous to cool completely before placing it in a freezer-safe container or bag. Store it in the freezer for up to 1 month.
- Reheat: Transfer the couscous to a microwave-safe bowl, sprinkle a little water or stock on top, cover loosely, and heat on medium power for 1–2 minutes, stirring halfway through.
Nutrition Facts
- Calories: 210
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 140mg
- Total Carbohydrate: 39g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 7g
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Ina Garten Couscous With Toasted Pine Nuts
Description
This delicious and simple couscous recipe from Ina Garten is the perfect quick side dish for any meal. Packed with fluffy, tender grains, crunchy toasted pine nuts, and fresh parsley, it’s bursting with flavor. With just a handful of everyday ingredients, this easy dish comes together in minutes, making it a go-to for busy weeknights or elegant dinners.
Ingredients
Instructions
- Melt the butter and cook the onions: Melt the butter in a large saucepan over medium-low heat. Add the chopped onion and cook for 8–10 minutes, stirring occasionally, until tender but not browned.
- Prepare the stock and season: Add the chicken stock, kosher salt, and freshly ground black pepper. Bring the mixture to a full boil.
- Cook the couscous: Stir in the couscous, turn off the heat, and cover the pan. Allow it to steam for 10 minutes.
- Fluff and mix: Fluff the couscous with a fork, then stir in the toasted pine nuts and minced fresh parsley.
- Serve hot: Enjoy this dish as a flavorful side or a light main meal.
Notes
- Toast the Pine Nuts Carefully: Keep an eye on the pine nuts as they toast because they can burn quickly. Use a dry pan on low heat and stir them constantly until they’re golden and fragrant.
- Use Hot Stock: Always use hot chicken stock to ensure the couscous cooks evenly and absorbs the flavors properly. Cold stock can lower the cooking temperature and affect the texture.
- Let the Couscous Steam: After adding the couscous to the stock, don’t rush the process. Cover the pan tightly and let it steam undisturbed for the full 10 minutes to achieve the perfect fluffy texture.
- Chop Onions Finely: For the best flavor and texture, chop the onions finely so they soften evenly and blend smoothly into the dish. Big chunks can overpower the couscous.
- Fluff Gently: When fluffing the couscous, use a fork and be gentle to keep the grains light and separate. Avoid using a spoon, which can make it clumpy.
Ina Garten Couscous With Toasted Pine Nuts