Adapted from a BBC recipe
I was making a Moroccan goat tagine and couscous is a natural go together with tagines. While regular small grain Moroccan couscous is fine, I prefer the more substantial chew of the larger grained Israeli couscous—which, despite its name, is actually a form of pasta. This dish went well with the goat stew and made a truly memorable dinner.
Karl’s Israeli Couscous with Toasted Nuts
1 Tbs. butter
1 cup Israeli couscous
1 can (14.5 oz) chicken broth, low sodium
½ Tbs. Better than Bouillon, roast chicken base, reduced sodium
1/2 cup dried Turkish apricots, coarsely chopped
¼ cup pistachios, toasted and roughly chopped
¼ cup sliced almonds toasted
¼ cup pine nuts, toasted
15 dried apricots, roughly chopped
½ cup fresh cilantro leaves, coarsely chopped
½ cup fresh flat leave parsley, coarsely chopped
½ cup fresh mint leaves, coarsely chopped
½ lemon, juice
¼ tsp. black pepper, freshly ground
¼ tsp. Kosher salt
1. Melt the butter in a medium pot and toast the couscous until most of the grains have browned.
Tip: Stir frequently so that you do not end up burning some of the couscous pearls.
2. Add the chicken broth and bouillon paste to the pot.
3. Bring the pot to a boil, cover, and reduce the heat.
4. While the couscous is cooking, toast the nuts in a small dry pan.
Tip: Like the Israeli couscous stir frequently to avoid burning your nuts. Also, toast each type of nut separately—the pistachios take longer to toast than the thin slices of almond or the small pine nuts.
Note: Lightly chop the pistachios.
5. Mix the toasted nuts together and set them aside.
6. Coarsely chop the cilantro, parsley, and mint.
7. Mix the herbs together and set them aside.
8. When the couscous is done, squeeze the lemon juice over the pasta and add pepper and salt to taste.
9. Stir in the apricots and ¾ each of the mixed nuts and herbs.
10. Transfer the couscous to a serving bowl and garnish with the remaining nuts and herbs.
11. Serve warm.