Pistachio Couscous ~
Lightly seasoned pearl couscous studded with crunchy pistachios.
Serve with Baked Falafel or Grilled Tofu.
Pistachio Couscous Recipe
This quick and easy dish is a delicious combination of flavors and textures, blending the nutty crunch of toasted pistachios with the tender, chewy bite of pearl couscous. The couscous is lightly seasoned with olive oil, lemon juice, salt, and pepper, allowing the natural flavors of the ingredients to come through without overpowering the dish.
This versatile couscous can be served warm, fresh off the stove, or at room temperature, making it suitable for everything from casual weeknight meals to special occasions. Its simplicity also makes it easy to customize with add-ins like fresh herbs, dried fruits, or roasted vegetables, creating multiple variations for adapting it to your taste.
Ingredients for Pistachio Couscous
You will need the following:
- 1/3 cup pistachio nuts, shelled
- 2 1/2 cup water
- 1 cup pearl couscous
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Ingredient Notes
- Pistachio Nuts – Pistachios bring a delicious crunch and nutty flavor, but if you don’t have them on hand, pine nuts are a good substitute.
- Water – Vegetable broth or vegan chicken broth can also be used for extra savory flavor. If you opt for broth, consider adjusting the salt accordingly or omitting it altogether.
- Pearl Couscous – Also called Israeli couscous, this variety has a slightly larger, chewier texture than regular couscous. It’s perfect for absorbing flavors and holding up well in salads or warm dishes.
- Olive Oil – Olive oil adds a nice smooth coating to the couscous.
- Lemon Juice – A squeeze of fresh lemon juice brightens up the whole dish. For a twist, you can also use orange juice or orange zest to bring a slightly sweeter citrus note.
- Salt and Black Pepper – These basics are key to balancing out all the other flavors, so don’t skimp on them!
How to Make Pistachio Couscous
STEP ONE: Toast the pistachios. Set a medium saucepan over medium-high heat. Add the pistachios in a single layer and cook for about 3 minutes, stirring frequently until lightly toasted. Transfer the nuts to a cutting board. Once cool enough to handle, roughly chop and set aside.
STEP TWO: Cook the couscous. In the same saucepan, add water with a generous pinch of salt and bring to a boil. Add the couscous to the boiling water, reduce heat to low, and simmer for 10-12 minutes until the couscous is al dente. Drain any excess water using a fine mesh sieve.
STEP THREE: Add lemon and seasonings. Return the cooked couscous to the pot. Drizzle with olive oil and stir to coat. Add the lemon juice, salt, and black pepper. Gently stir in the toasted pistachios until evenly distributed.
STEP FOUR: Taste and serve. Adjust seasoning to taste and serve warm or at room temperature.
Optional Add-Ins
Customize your dish by adding one or more of the following:
- Fresh Herbs – Fresh mint or Italian flat-leaf parsley add vibrant color and flavor.
- Fresh Fruit – Pomegranate seeds offer a colorful pop, making this dish great for holiday tables.
- Dried Fruit – Chopped dried apricots complement the pistachios with a sweet contrast.
- Roasted Vegetables – Toss in roasted veggies, such as zucchini, or cherry tomatoes, for added color and texture.
FAQ
- Can I make this dish with regular couscous? Yes, but keep in mind that regular couscous is much smaller and has a softer texture. Pearl couscous is chewier and adds more substance to the dish.
- Is Pistachio Couscous good for meal prep? Definitely! It keeps well in the fridge for up to three days and can be enjoyed warm or at room temperature, making it a great option for easy lunches or quick dinners.
- Can I serve this cold? Yes! This couscous tastes great at room temperature or even chilled, which makes it perfect for picnics or as a refreshing side dish on warmer days.
- Can I make this gluten-free? Unfortunately, pearl couscous is made from wheat, so it’s not gluten-free. But you can substitute with quinoa or a gluten-free grain like millet if needed.
Storage
- Store your leftover couscous in an airtight container in the fridge. It will stay fresh for about 3 days. When ready to serve, you can reheat it or enjoy it cold.
More Recipes You’ll Love!
- Lemon Roasted Potatoes
- Golden Spiced Chickpea Rice
- Roasted Carrot Couscous Salad
- Balsamic Green Bean Salad
- Couscous and Peas
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop
Pistachio Couscous
Ingredients
- 1/3 cup pistachio nuts shelled
- 2 1/2 cup water
- 1 cup pearl couscous
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Set a medium saucepan over medium-high heat. Add the pistachios in a single layer and cook for about 3 minutes, stirring frequently until lightly toasted. Transfer the nuts to a cutting board. Once cool enough to handle, roughly chop and set aside.
- In the same saucepan, add water with a generous pinch of salt and bring to a boil. Add the couscous to the boiling water, reduce heat to low, and simmer for 10-12 minutes until the couscous is al dente. Drain any excess water using a fine mesh sieve.
- Return the cooked couscous to the pot. Drizzle with olive oil and stir to coat. Add the lemon juice, salt, and black pepper. Gently stir in the toasted pistachios until evenly distributed.
- Adjust seasoning to taste and serve warm or at room temperature.
Leave a Reply