PARMESAN AND PINE NUT COUSCOUS
In less than 20 minutes, Parmesan and Pine Nut Couscous comes together to make the most delicious side dish. With the delicate crunch of the toasted nuts, and the salty nuttiness of the parmesan, this side tastes like high end restaurant dining, but prepared easily right in the comfort of your own kitchen!
Provided by Lord Byron's Kitchen
Categories Main Course Side Dish
Time 17m
Number Of Ingredients 7
Steps:
- In a large sauce pan with a tight fitting lid, over medium-high heat, add the water, olive oil, salt, and ground black pepper. Bring to a boil.
- Once the water is boiling, add in the couscous. Stir to combine. Place a lid on the pan and turn off the heat.
- Allow couscous to steam for 12 minutes. Do not lift the lid!
- Once done, remove the lid and fluff with a fork. Toss in pine nuts and the parmesan. Toss together.
- Garnish with finely chopped parsley, if you desire, and serve immediately.
Nutrition Facts : Calories 358 kcal, Carbohydrate 36 g, Protein 16 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 680 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
COUSCOUS WITH PINE NUTS AND MINT
Steps:
- 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. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon 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 seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
TOMATO PARMESAN COUSCOUS
Prepared by Betty Eichenlaub of The Villages, FL March, 2014
Provided by ann wilson
Categories Other Side Dishes
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a large skillet, heat olive oil over medium heat. Cook garlic for two minutes. Add broth and contents of the spice sack included in the couscous package. Bring just to a boil.
- 2. Stir in the asparagus. Reduce heat, cover, and simmer one minute.
- 3. Stir in the Near East couscous and cover and remove from the heat and let stand 5 minutes.
- 4. Stir in tomatoes and parmesan cheese.
TOASTED PINE NUT AND PARMESAN COUSCOUS
Make and share this Toasted Pine Nut and Parmesan Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: Heat the oil in a shallow pan.
- Cook"topping" ingredients except parmesan until the garlic becomes golden.
- Mix the warm topping with the couscous.
- Toss with parmesan cheese.
- Serve immediately.
23 BEST WAYS TO USE PINE NUTS
If you're looking for a way to add some crispiness and crunchiness to your meals, check out these easy pine nut recipes. Enjoy pasta, pesto, salad, and more!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pine nut recipe in 30 minutes or less!
Nutrition Facts :
ASPARAGUS COUSCOUS & PARMESAN
I searched high and low @ Zaar to find a recipe that combined asparagus & couscous and low and behold........ there was a recipe on the back of the box. I omitted some of the ingredients and came up with this. It ROCKED!
Provided by Chicagoland Chef du
Categories Cheese
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut each asparagus spear into 3-4 pieces.
- Heat olive oil in a deep sauce pan. Add garlic, sautee for 1 minute.
- Add broth and contents of flavor packet.
- Add asparagus pieces. Simmer for for 3-4 minutes.
- Add couscous, stir to combine; turn off heat; add parmesan cheese, and let stand for 5 minutes.
- Serve.
TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY
Steps:
- Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
- Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.
TOMATO ASPARAGUS PARMESAN COUSCOUS
This is such a quick, tasty, and healthy recipe. To save a bit of time you could use a can of diced tomatoes that have been drained.
Provided by Chris Lidberg
Categories Vegetables
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a large skillet, heat oil over medium heat. Cook garlic for 2 minutes. Add broth and contents of spice sack. Bring just to a boil. Stir in asparagus. Reduce heat; cover and simmer 1 minute.
- 2. Stir in Near East Couscous; cover and remove from heat. Let stand 5 minutes.
- 3. Stir in tomatoes and Parmesan cheese
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- In the same pan, bring the broth, tomatoes, garlic, and cumin to a boil over high heat. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Add the pine nuts and parsley, and fluff with a fork. If desired, season to taste with salt.
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- Heat the stock (1 cup) until boiling (I use the microwave on high for 2 minutes), then stir butter (1 tbsp), garlic (2 cloves - crushed) and salt to taste into the hot stock.
- Pour hot stock evenly over couscous, making sure it is all covered in stock. Cover tightly with plastic wrap and leave to sit for 3 minutes.
- Meanwhile, in a small frypan lightly toast the pine nuts (¼ cup) and roughly chop the parsley (¼ cup - loosely packed) if using.
OUR 45 FAVORITE PINE NUT RECIPES - EPICURIOUS
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- Grilled Red Mullet with Charred Onions and Pine Nuts. The textured sweet-and-sour condiment (agrodolce) in this satisfying fish dish would also be excellent spooned over vegetables or chicken or tossed with cooked grains.
- "Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes. This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes.
- Pomegranate-Glazed Chicken with Buttery Pine Nuts. The yogurt, honey, and pomegranate molasses in this recipe will give the chicken lots of color. Go with it.
- Pignoli Cookies. These classic Italian pine nut cookies are made with egg whites and almond paste. They have no butter or flour, which means they're great for people concerned with those allergies.
- Broiled Red Snapper with Za'atar Salsa Verde. You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.
- Pasta with 10-Minute Pesto. Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
- Chickpea Crêpe "Tacos" with Eggplant and Lamb. Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”
- Pine Nut and White Bean Dip. Toast pine nuts just to the point of being burnt to achieve maximum flavor in this creamy, hummus-like dip. Get This Recipe.
- Honeynut Squash With Radicchio and Miso. What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
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