COUSCOUS WITH PINE NUTS & MINT

By jarren

Ina Gartner, Cooking for Jeffrey

Ingredients

• 2 tbsp good olive oil
• 1 tsp unsalted butter
• 1 cup chopped yellow onion
• 3 cups chicken stock
• 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

Preparation

Step 1

Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low hat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 tsp salt and 1/2 tsp pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 tsp salt, depending on the saltiness of the stock and 1/2 tsp pepper. Serve hot.