Ina Garten Couscous with Pine Nuts and Mint

Ina Garten couscous with pine nuts and mint takes 30 minutes and just onion, chicken stock and fresh mint to make a fluffy, savory side dish. Try this make ahead side dish for Thanksgiving, Easter or Sunday dinner, since it's a simple recipe and the stock base can wait on the stove.

Cover the pot tightly and leave it alone for the full 10 minutes, because the couscous cooks in the trapped steam. Peek early and you get crunchy, uneven grains instead of soft, fluffy ones.

Ina Garten reminds you that couscous is not really a grain but a precooked, dried semolina, much like pasta. That is why it only needs hot stock and a short rest, and she serves it often for exactly that reason.

Source: Cooking for Jeffrey (2016)

Ina Garten Couscous with Pine Nuts and Mint

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

330

kcal

Couscous steams in seasoned chicken stock until the grains turn light and fluffy. Fresh mint adds a cool lift while toasted pine nuts bring a buttery crunch to every forkful.

Ingredients

• 2 tablespoons good olive oil
  

• 1 tablespoon unsalted butter
  

• 1 cup chopped yellow onion
  

• 3 cups chicken stock, preferably homemade
  

• 1 1/2 cups couscous
  

• Kosher salt and freshly ground black pepper
  

• 1/2 cup julienned fresh mint leaves, loosely packed
  

• 1/3 cup pine nuts, toasted (see note)
  

Directions

• Cook the onion: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium heat, then add 1 cup chopped yellow onion. Cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned.
• Boil the stock: Pour in 3 cups chicken stock and bring it to a boil. A full boil matters here, so the couscous hydrates right away once it goes in.
• Add the couscous: Stir in 1 1/2 cups couscous, 1 teaspoon salt and 1/2 teaspoon pepper, then take the pot off the heat. Cover it tightly so no steam escapes.
• Steam for 10 minutes: Let the couscous steam undisturbed for 10 minutes. By then the grains will have absorbed all the stock.
• Fluff and mix: Fluff the couscous with a fork, then stir in 1/2 cup julienned fresh mint and 1/3 cup toasted pine nuts. The fork keeps the grains separate instead of mashing them together.
• Season and serve: Taste and add about 1 teaspoon more salt and 1/2 teaspoon pepper, depending on how salty your stock is. Serve it hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make couscous with pine nuts and mint ahead of time?

Yes, prepare the onion and stock mixture ahead and set it aside. Ten minutes before serving, bring it back to a boil, stir in the couscous and finish the recipe as written.

How do I toast pine nuts without burning them?

Keep a dry skillet on low heat and shake the nuts around every so often for about 5 to 10 minutes. Slow heat is the trick, since pine nuts go from golden to burnt in seconds.

Can I use water instead of chicken stock?

You can, but the couscous will taste much plainer, because the stock is where most of the flavor comes from. If you use water, add more salt and a little extra butter.

What can I use instead of pine nuts?

Toasted slivered almonds or chopped pistachios work well, since they give the same buttery crunch. Toast them the same way so they stay crisp against the soft grains.

What is the most common mistake with couscous?

Lifting the lid too early or skipping the fluffing is the usual problem. Keep the pot covered for the full 10 minutes, then use a fork rather than a spoon so the grains stay light.