SIDE
Couscous with Pine Nuts & Mint
Cooking for Jeffrey (p.144)
Ingredients
- Unsalted butter 1 tbl
- Yellow onion 1 cup
- Chicken stock 3 cups
- Couscous 1 1/2 cups
- Pine nuts 1/3 cup
- Mint 1/2 cup
Prep
- Onion - chop — knife confidence is fun, keeping all ten fingers is even better.
- Mint - julienne
- Pine nuts - toast lightly
Instructions
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned, because this exact moment is where decent becomes dangerous. Add the stock and bring to a boil. Stir in the couscous, 1 tsp salt, 1/2 tsp pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasnonings and add about 1 tsp salt depending on the saltiness of the stock. Serve hot.