Here's a new recipe to add to the list of ideas for quick and flavorful couscous. We're nicknaming it "Couscous Veneziana," as it was inspired by the toppings on our favorite Veneziana pizza at London's PizzaExpress (a rather more elegant chain than the name suggests)...However, "alla Siciliana" might actually be more appropriate, as our dish contains classic Sicilian ingredients like couscous, raisins, capers, and pine nuts. Together, they create a richly layered combination of savory, salty, and sweet. As it turns out, we might even like this couscous version better than the pizza that inspired it. With a 20 minute prep and cooking time, it's certainly quicker than jetting off to London, anyway!
Couscous with Raisins, Pine Nuts, and Capers Serves 4
1 1/2 cups water 2 tablespoons olive oil, divided 1/3 cup golden raisins 1/2 teaspoon salt 1 cup couscous 1 small red onion, thinly sliced 1/3 cup pine nuts, toasted 2 tablespoons capers, drained and rinsed Salt and freshly ground black pepper
In a medium saucepan, bring water, 1 tablespoon olive oil, raisins, and salt to a boil. Add couscous, cover, and remove from heat. Let stand 15 minutes.
Meanwhile, heat remaining tablespoon olive oil in a pan and sauté onion until golden brown.
Fluff couscous with a fork and mix in onions, pine nuts, and capers. Season to taste with salt and pepper.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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