Couscous with Pine Nuts (Pignoli) and Parsley

Sometimes you have to revert back to the basics. This Couscous with Pine Nuts will likely show up over and over again as an accompaniment to all sorts of creations on The Savory Tart.

It is deserving of a spot -- along with all the variations detailed below.

I love how it soaks up whatever it is served with, such as my aromatic Slow Cooker Moroccan Chicken Tagine with dried fruits and olives.

I love the creamy texture and buttery slightly sweet flavor of pine nuts -- especially when they are toasted. Those little nuts, also known as pignoli come from the seeds found inside of pine cones.

There are a few kinds of couscous – this recipe calls for Moroccan couscous which is small – almost granular. It cooks super quick. (There is also Israeli couscous which is larger and rounder and is also known as pearl couscous.)

Ingredients

• unsalted butter
• yellow onion
• chicken stock
• kosher salt
• ground black pepper
• Moroccan couscous (small grain)
• toasted pine nuts (pignoli nuts)
• fresh flat-leaf parsley

See recipe card for quantities.

Instructions

Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 3 minutes.  

Add the chicken stock, salt, and pepper and bring to a boil. Turn off heat. 

Stir in the couscous, cover pan, and set aside for 10 minutes.

Add the pine nuts and parsley.

Fluff the couscous and stir to combine. 

See how easy that was?

Substitutions & Variations

To come

Equipment

• 2 to 3 quart saucepan with lid

🍽️ Recipe

Couscous with Pine Nuts and Parsley

The Savory Tart

Sometimes you have to lean in on the basics. Couscous with Pine Nuts and Parsley is a staple in my home and shows up regularly as a quickly prepared accompaniment that can be adapted to all sorts of main courses. 

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine Mediterranean

Equipment

• 2 -3 quart saucepan and lid

Ingredients

  

• 3 tablespoons unsalted butter
• ¾ cup diced yellow onion
• 3 cups chicken stock
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1-½ cups Moroccan couscous (small grain)
• ⅓ cup toasted pine nuts (pignoli nuts)
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

 

• Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 3 minutes.
• Add the chicken stock, salt, and pepper and bring to a boil. Turn off heat. Stir in the couscous, cover pan, and set aside for 10 minutes. Add the pine nuts and parsley and stir to combine.
• Serve immediately.

Notes

There are a few kinds of couscous – this recipe calls for Moroccan couscous which is small – almost granular. It cooks super quick. (There is also Israeli couscous which is larger and rounder and is also known as pearl couscous.)

Keyword couscous, couscous with pine nuts, pasta, pine nuts, side dish

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