Herbed Moroccan Couscous with Pistachios
How to cook Moroccan couscous with a rich base flavor brightened by fresh herbs. Adding optional nuts like pistachios or seeds like pine nuts can elevate the taste of each fluffy mouthful.
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Servings: 8 servings
Calories: 332kcal
Equipment
- 1 sauce pot, 8 to 10 inch diameter
Ingredients
- 4 tablespoon butter
- 1 tablespoon vegetable or chicken broth base + 2 cups water (OR 2 cups broth)*
- 2 cups dry couscous, Moroccan
- 1 small bunch flat leaf parsley, or to taste
- 1 small bunch cilantro, or to taste
- 1 small bunch green onions, or to taste
- ⅓ cup roasted pistachio meats, or to taste
- 1 tbsp extra virgin olive oil
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Chop the herbs and the pistachios and set aside. Prepare your other ingredients as necessary.
- Over medium heat melt the butter in the sauce pot.
- Add the broth base + 2 cups water OR the 2 cups of broth.
- Stir and allow to reach a boil.
- Remove the pot from the heat and add the couscous.
- Stir, cover with a lid and allow to steam for just over 5 minutes. Then fluff with a fork.
- Season with salt and pepper, add the chopped herbs and pistachios and drizzle with olive oil
- Stir well and fluff again. Serve.
Notes
*We prefer using broth base in the form of paste and then diluting it with water because it tends to produce more concentrated and flavorful broth. Either method is fine.
You can make fresh herb substitutions according to your preferences. Roasted almonds are a good substitute for the pistachios.
The better the quality of extra virgin olive oil you use at the end to drizzle over the cooked couscous, the more fragrant it will taste.
If you live at high altitude you may want to increase the water or broth by 4 tablespoon (¼ cup) for the couscous to steam better. It will also probably take a few extra minutes to cook.
Nutrition
Calories: 332kcal | Carbohydrates: 51g | Protein: 10g | Fat: 10g | Sodium: 350mg | Fiber: 3g
