Ina Garten Couscous With Toasted Pine Nuts Recipe

Ina Garten Couscous With Toasted Pine Nuts is a fluffy Middle Eastern side dish featuring nutty accents. This recipe combines golden pine nuts, fresh parsley, and sliced spring onions with stock-infused grains for a bright, aromatic finish.

The first time I made this, I rushed the soaking stage and ended up with a clumpy mess. Now I always let the grains sit for the full five minutes without lifting the lid to ensure they steam properly. If you do nothing else, make sure the stock is at a full rolling boil before you add the couscous. That’s the difference between a light, airy texture and a soggy one.

This is one of those recipes that looks harder than it is because of the sophisticated presentation. The whole thing comes down to the quality of your stock. I’ve tried a few versions of couscous and this one from Ina Garten is the one I keep going back to because the balance of fresh herbs and toasted nuts is spot on. It’s a solid side that works with almost any roast.

Ina Garten Couscous With Toasted Pine Nuts Ingredients

For the Couscous Base

• 260g (9oz) couscous
• 350ml (12fl oz) chicken stock
• 15g (1/2oz) unsalted butter
• 1/2 tsp salt

For Flavor and Texture

• 35g (1 1/4oz) pine nuts
• 15g (1/2oz) chopped fresh parsley
• 3-4 spring onions, thinly sliced
• Zest of 1 lemon
• 1 tbsp extra virgin olive oil

How To Make Ina Garten Couscous With Toasted Pine Nuts

1. Toast the pine nuts: Heat a dry skillet over medium-low heat. Add the pine nuts and cook, stirring often, until they are golden and smell nutty. Transfer them to a plate immediately so they don’t burn on the hot pan.
2. Cook the couscous: Pour the chicken stock into a saucepan and add the butter and salt. Bring the liquid to a boil over high heat, then stir in the couscous and remove the pan from the heat. Cover the pan with a tight lid and leave it alone for 5 minutes.
3. Fluff and mix: Remove the lid and use a fork to gently break up the grains. Mix in the sliced spring onions, chopped parsley, and lemon zest. Gently stir the toasted pine nuts into the mixture.
4. Finish and serve: Pour the olive oil over the top and stir one last time. Serve the dish warm or at room temperature.

Recipe Tips

Watch the pine nuts constantly while they are in the pan. They turn from golden to burnt in seconds, so stay at the hob until they are done.

Use a large fork to fluff the grains rather than a spoon. A spoon mashes the couscous together, while a fork separates the individual grains for a lighter texture.

Cool the nuts completely before adding them to the warm grains if you want them to stay crunchy. Adding them while they are still hot can make them soften too quickly.

Swap the chicken stock for vegetable stock to make this a vegetarian dish. Make sure the stock is well-seasoned as it provides most of the flavour for the grains.

Prepare the herbs and onions while the stock is heating up to save time. Having everything chopped and ready means you can mix them in as soon as the grains have finished steaming.

What To Serve With Couscous With Toasted Pine Nuts

This versatile side pairs beautifully with roasted meats and Mediterranean flavours. It’s excellent alongside grilled lamb chops or a whole roasted chicken.

You can also serve it with baked salmon or garlic prawns for a lighter meal. For a vegetarian spread, try it with roasted aubergine or stuffed peppers.

How To Store Couscous With Toasted Pine Nuts

Fridge

Place the leftovers in an airtight container once they have cooled down. They will stay fresh for up to 4 days. Keep the container sealed to prevent the grains from drying out.

Reheat

Warm the grains in a saucepan over low heat with a splash of stock to restore moisture. You can use a microwave for a minute, but the texture might become slightly softer than the original.

Freeze

Store the couscous in a freezer-safe bag or container for up to 2 months. Defrost it in the fridge overnight before fluffing it with a fork and serving.

Ina Garten Couscous With Toasted Pine Nuts Nutrition Facts

Per serving (1 of 6):

• Calories: 240
• Protein: 5g
• Fat: 10g
• Carbohydrates: 30g
• Sugar: 1g
• Sodium: 250mg

Estimated. May vary based on ingredients and cooking methods.

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