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 62 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
Freshly ground black pepper
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.
Reprinted with permission from Modern Jewish Cooking by Leah Koenig, copyright (c) 2015. Published by Chronicle Books.