Pistachio And Citrus Couscous Salad Food

CITRUS SALAD WITH PISTACHIOS & MAPLE VINAIGRETTE

Steps:

• For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avocados. Sprinkle with pistachios and crumbled feta.
• For the vinaigrette: Whisk together the olive oil, white wine vinegar, maple syrup and some salt and pepper.
• Drizzle the dressing over the salad and serve.

PISTACHIO, GARLIC AND MINT COUSCOUS

Steps:

• Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve.
• Add the EVOO and garlic to the pot and stir 1 to 2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.

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.

PISTACHIO AND CITRUS COUSCOUS SALAD

Steps:

• In medium saucepan, bring orange juice, water and salt to a boil.
• Remove from heat and whisk in couscous. Cover and let stand for 5 minutes. Fluff with a fork. Transfer to a large bowl and let cool completely.
• In small bowl, combine lemon zest and lemon juice and oil.
• To the couscous, add cucumber, apricots, green onion and mint. Add dressing and toss to coat.
• Sprinkle with pistachios.

COUSCOUS WITH PISTACHIOS

Steps:

• In a medium saucepan with a lid, heat oil over medium. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
• Add 1 cup water; bring to a boil. Add couscous, remove from heat, cover, and let stand for at least 5 minutes. Add pistachios and remaining scallion. Season with salt and pepper; fluff with a fork, and serve.