Couscous with Pine Nuts and Parsley
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.
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.)