Lemon Pistachio Couscous Food

LEMON-PISTACHIO ISRAELI COUSCOUS

Steps:

• 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
• 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

MOROCCAN LAMB WITH PISTACHIO COUSCOUS

Steps:

• 1. Mix together all the marinade ingredients. Put the lamb in a shallow, non-metallic dish, add the marinade, cover and refrigerate for 2 hours. 2. Add the saffron to the hot stock and pour over the couscous. Cover and set aside for 10 minutes, then stir to remove lumps. 3. Heat the oil in a frying pan, add the onion, chilli and garlic and cook for 3 minutes. Add the currants and nuts and cook for 5 minutes. Stir in the lemon and orange zest and the mint. Stir through the couscous. 4. Drain the lamb, discarding the marinade. Cook the lamb on a hot, lightly oiled barbecue grill plate or flat plate, turning once, until browned all over. Cook for 2-3 minutes more, turning frequently. Serve with the couscous.

PISTACHIO COUSCOUS

Steps:

• Preheat oven to 350°F On a baking sheet using the middle rack of the oven toast pistachios in one layer until golden, about 10 minutes. Remove from oven and let cool. Once cooled, coarsely chop. You do want them very coarse so the texture is prevalent in the couscous.
• In a 3-quart saucepan bring broth and salt to a boil. Stir in the box of couscous and let stand, covered, off heat 5 minutes.
• Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with pepper.

LEMON & PISTACHIO COUSCOUS

Steps:

• Place the couscous in a bowl and add the boiling stock.
• Leave for 5 minutes until couscous has softened and liquid is absorbed.
• Stir in melted butter, raisins, lemon rind and nuts.
• Season to taste.

PISTACHIO COUSCOUS

Steps:

• Preheat oven to 350°F.
• On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
• In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
• Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.

PISTACHIO COUSCOUS

Steps:

• 1. In a small saucepan bring chicken broth to a boil.
• 2. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.
• 3. Drizzle with lemon juice and fluff with a fork. Stir in lemon zest and chopped pistachios.