nvented for a dinner for a group of study-abroad students and
faculty more than 20 years ago, this simplest of dishes was designed to
feed 60 people — and used more than 2 pounds of pine nuts! This
quantity (4 servings) is a bit more manageable, but you can multiply to
your heart's (and your guests') content.
1-1/2 cups water
1 tsp butter
1 cup instant couscous
1/4 cup pine nuts
1/2 cup raisins, a mix of brown and golden
Large pinch of cinnamon, to taste
Tiny pinch of salt
1/4 cup lemon juice
black pepper, to taste
In a small pan, bring water and butter to a boil. Stir in the couscous, cover, and remove from heat. Let stand 5 minutes. In the meantime, toast the pine nuts in a dry frying pan until just golden in color, 2-3 minutes. Mix all ingredients with the couscous and serve at room temperature.
1-1/2 cups water
1 tsp butter
1 cup instant couscous
1/4 cup pine nuts
1/2 cup raisins, a mix of brown and golden
Large pinch of cinnamon, to taste
Tiny pinch of salt
1/4 cup lemon juice
black pepper, to taste
In a small pan, bring water and butter to a boil. Stir in the couscous, cover, and remove from heat. Let stand 5 minutes. In the meantime, toast the pine nuts in a dry frying pan until just golden in color, 2-3 minutes. Mix all ingredients with the couscous and serve at room temperature.