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PISTACHIO COUSCOUS




Source of Recipe


Unknown


List of Ingredients




½ cup shelled roasted pistachios
2 (10 oz) boxes couscous
½ cup packed fresh mint leaves
4½ cups water
3 Tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh lemon juice

Recipe



In each of two 3-quart saucepans, bring 2¼ cups water and ½ 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