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Toasted Pine Nut and Parmesan Couscous
By Kat on December 09, 2002
3 Reviews
- Prep Time: 5 mins
- Total Time: 15 mins
- Servings: 4
About This Recipe
"A modern and nutty taste for those who fear curry and couscous."
Ingredients
- 1 1/4 cups water or 1 1/4 cups broth
- 1 cup couscous
- 1 teaspoon butter or 1 teaspoon margarine (optional)
- 1/2 teaspoon salt (optional)
- 1 tablespoon olive oil or 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon pine nuts, chopped
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons parmesan cheese, freshly grated
Cousous
Topping
Directions
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (128 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 227.8
- Calories from Fat 61
- 26%
- Amount Per Serving
- %
- Total Fat 6.7g
- 10%
- Saturated Fat 1.6g
- 8%
- Cholesterol 4.7mg
- 1%
- Sugars 0.1 g
- Sodium 51.1mg
- 2%
- Total Carbohydrate 34.3g
- 11%
- Dietary Fiber 2.3g
- 9%
- Sugars 0.1 g
- 0%
- Protein 6.8g
- 13%
Reviews
-
"WOW! This was not only easy to make but almost my whole family loved it (my picky eater picked out what he didn't want). Thanks alot for the recipe Kat!"
-
"My husband and I absolutely loved this. It has a deep, rich flavor. And it tastes just as good the next day. I used beef broth instead of the water but otherwise followed the directions exactly. Excellent!"
By Cookworm on January 13, 2009 | 787471
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"This is an excellent way to liven up plain couscous. I used twice as much parmesan as the recipe required and I didn't chop my pinenuts and used more than required of those, too. For oil I did use one tablespoon olive oil and then just a quick extra dash of sesame oil. I think next time I will also increase the amount of oil as I felt the end result was dryer than I prefer my couscous to be. The flavour is subtle but satisfyingly different. I would definitely make again because this is a nice alternative to rice or any side starch. Thanks, Kat, for sharing!"
By SolightlyUK on January 23, 2005 | 148496
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