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1/2 cup shelled roasted
Heart of the Desert
Pistachios
2-10 ounce boxes couscous
1/2 cup packed fresh mint leaves
4-1/2 cups water
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh lemon juice
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In each of two 3-quart saucepans, bring 2-1/4 cups water and 1/2
teaspoon salt to a boil. (Cooking in 2 pans prevents lumps from
forming.) Stir 1 box couscous into each pan and let stand,
covered, off heat 5 minutes. Chop mint leaves. Coarsely
chop pistachios. Fluff couscous with a fork and transfer to a
bowl. Stir in pistachios, mint, oil, and lemon juice, and season
with salt and pepper. Serves 8.
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