Recipe: Pine Nut and Scallion Couscous
Save the heavy kugels for another Shabbat and make this Middle Eastern-inspired couscous dish instead! Summer isn’t complicated. A summery Shabbat dinner shouldn’t be either.
For this easy side dish, I always grab a bunch of crisp, peppery scallions at the farmers market, then soften them in olive oil alongside buttery pine nuts until everything is golden. Then I toss them together with couscous that has been simmered in vegetable broth and a handful of golden raisins. A drizzle of olive oil, salt, and pepper, and it’s done.
Pine Nut & Scallion Couscous
Serves 6
Nutritional Info
Ingredients
- 2 cups
(480 milliliters) chicken or vegetable broth
- 1 1/2 cups
(250 grams) couscous
- 2 tablespoons
extra-virgin olive oil, plus more for drizzling
- 1 bunch
scallions, white and green parts, thinly sliced
- 1/2 cup
(80 grams) pine nuts
- 1 cup
(170 grams) golden raisins
Kosher salt
Freshly ground black pepper
Instructions
In a medium saucepan, bring the broth to a boil. Once boiling, turn off the heat and immediately stir in the couscous. Cover the pan and let stand until the liquid is absorbed, 5 to 10 minutes.
Meanwhile, heat the olive oil in a medium pan set over medium heat. Add the scallions and pine nuts and cook, stirring occasionally, until the scallions soften and the pine nuts grow fragrant, 5 to 7 minutes.
Uncover the couscous and fluff with a fork. Transfer the couscous to a large serving bowl and stir in the scallions, pine nuts, and raisins. Drizzle with a little more oil, if desired, and season with salt and pepper. Serve warm.
Recipe Notes
Reprinted with permission from Modern Jewish Cooking by Leah Koenig, copyright (c) 2015. Published by Chronicle Books.
