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Lemony Couscous with Toasted Nuts

Dressed up with two kinds of nuts and a splash of lemon juice, my couscous pasta is on the table in less than half an hour. Sometimes I stir in a little chopped parsley after cooking.—Marie McConnell, Shelbyville, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1/4 cup pine nuts
  • 1/4 cup sliced almonds
  • 1-3/4 cups chicken stock
  • 3 tablespoons lemon juice
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (10 ounces) couscous

Directions

  • In a dry large saucepan, toast pine nuts and almonds over medium heat 4-5 minutes or until lightly browned, stirring frequently. Remove from pan.
  • In same pan, combine chicken stock, lemon juice, butter, salt and pepper; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Stir in nuts.

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