couscous with cumin and pine nuts

• total tid: total time 20 minutes

Ingredienser

1 teaspoon oil

⅛ teaspoon ground cumin

½ cup couscous

½ cup chicken or vegetable broth

Pinch table salt

Pinch pepper

1 tablespoon pine nuts, or chopped walnuts or pecans, toasted

1 tablespoon minced fresh cilantro, parsley, or chives

Vejledning

Heat oil in small saucepan over medium heat until shimmering. Add cumin and cook until fragrant, about 30 seconds. Stir in couscous and cook until grains are just beginning to brown, about 3 minutes. Stir in broth, salt, and pepper, cover, and remove pan from heat. Let sit until couscous is tender, about 5 minutes. Fluff grains with fork, stir in pine nuts and cilantro, and season with

salt and pepper to taste. Serve.

Notater

why this recipe works Couscous comes together in record time when you want a meal at the ready without dirtying a lot of dishes or using a whole lot of brain power. Bonus: Its neutral flavor profile makes it perfect for endless adaptations. We wanted to really pack this pasta with punch by layering the recipe with complex flavors that included an endless list of variations. Spice came first. We opted for warm cumin, and by cooking it in oil we bloomed it to awaken its flavor. We then quickly toasted the couscous, which highlighted its nuttiness, before adding our flavorful broth to hydrate the grain. Within 5 minutes the magic happened, and we were rewarded with this incredibly easy and flavorful side dish that we enlivened with pine nuts and fresh herbs. We love this couscous paired with Weeknight Lamb Chops (page 51) for an easy yet elegant dinner.

kitchen improv

level up Stir in chopped dried fruit like apricots, figs, or golden raisins before serving

get saucy Any of the sauces on pages 68-69 would be a nice finishing touch for the couscous.

make it a meal Stir in shredded chicken and top with crumbled feta or goat cheese.