Monday, March 7, 2011

Cous Cous with Toasted Pine Nuts

I had Shabbat dinner at Susan's on Friday night and she made a delicious meal and this was one of the side dishes that she served, it's an Ina Garten recipe.  I was happy to be put to work in her kitchen and make this one for her.  It's so easy and absolutely delicious.  2 cups of cous cous makes enough for a small army so I would halve the recipe if I was making it for my family of 5.   My kids really liked it too although I did find all the pine nuts from my 3 year old's plate neatly stored inside her napkin ring.
4 tablespoons (1/2 stick) unsalted butter
2 cups chopped yellow onion (2 onions)
3 cups chicken stock, preferably homemade
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups couscous
1/2 cup pine nuts, toasted
1/2 cup minced fresh parsley
Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.
To toast pine nuts, place them in a dry saute pan and cook over low heat for 10 minutes, tossing often, until lightly browned.

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