Couscous with Roasted Pistachios

To revive a boring couscous I add pistachios and lemon zest. The pistachios add crunchiness and flavour and are amazing toasted. I always buy pistachios from Bronte, Sicily. It is situated next to the Etna Volcano, the mix of the lava and the sun gives the pistachios a special flavour.

Course Side Dishes

Cuisine Mediterranean

Keyword couscous and pistachios, meat balls and couscous, steamed couscous

Prep Time 5

Total Time 35

Servings people

Calories 270kcal

Author Laura Tobin

Ingredients

1 cup couscous
1 cup boiling water
1 cube of chicken stock
2 tablespoon olive oil extra virgin
1 lemon zest optional
¼ cup peeled pistachios

US Customary - Metric

Instructions

Season 1 cup of couscous with extra virgin olive oil
Add 1 cup of boiling water and a cube of chicken stock
Toast the pistachios in a hot pan over the stove, keeping a close eye as they can burn very quickly.
Add pistachios and lemon zest into the couscous and mix

Nutrition