1/1 Photo of Pilaf Couscous
Andi of Longmeadow Farm's Note:
Recipe for couscous.
My Private Note
Units: US | Metric
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1/2 cup pine nuts
- 1 onion, thinly sliced
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1 small fennel bulb, julienne (about 8 ounces)
- 2 sweet red peppers, thinly sliced
- 2 1/2 cups water or 2 1/2 cups chicken stock
- 1 tablespoon margarine or 1 tablespoon butter
- 1 3/4 cups couscous
- 1 1/2 cups chickpeas (canned, or dry, cooked)
- 3/4 cup raisins
- 1In a 1-cup glass measure, combine the coriander and cumin.
- 2Microwave on high for 1 minute.
- 3Let cool, then grind the spices with a mortar and pestle or a spice mill.
- 4Spread the pine nuts on a plate.
- 5Microwave on high for 2 to 3 minutes, or until just golden and aromatic.
- 6In a 2 1/2-quart casserole, combine the onions, garlic, and 1 teaspoon of the oil.
- 7Microwave on high for 2 minutes, or until the onions are crisp-tender.
- 8Add the fennel and the remaining 1 teaspoon oil.
- 9Microwave on high for 3 minutes, or until the fennel is crisp-tender.
- 10Add the peppers.
- 11Microwave on high for 2 minutes, or until the peppers are crisp-tender.
- 12Meanwhile, in a 2-quart saucepan over medium heat, bring the stock and margarine or butter to a boil.
- 13Stir in the couscous.
- 14Cover the pan, remove it from the heat, and let stand for 5 minutes.
- 15Add the chick-peas and raisins to the casserole.
- 16Microwave on high for 3 minutes, or until heated through.
- 17Fluff the couscous with a fork.
- 18Place in a large serving bowl.
- 19Sprinkle with the spices and pine nuts.
- 20Add the vegetables and toss to combine.
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Nutritional Facts for Pilaf Couscous
Serving Size: 1 (336 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 454.6
- Calories from Fat 112
- Total Fat 12.5 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 233.1 mg
- Total Carbohydrate 75.6 g
- Dietary Fiber 8.6 g
- Sugars 13.5 g
- Protein 12.6 g