Citrusy Couscous with Pistachios

Citrusy Couscous with Pistachios

Fluffy couscous tossed with bright orange zest, fresh herbs, and crunchy pistachios.

Total 25 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Tree nuts, Wheat

This quick side dish pairs steamed couscous with fresh orange juice and zest, lemon, chopped mint, and toasted pistachios for a light, fragrant grain salad. It comes together in under 30 minutes and works well alongside grilled chicken, lamb, or roasted vegetables, or as a base for a Mediterranean-inspired lunch.

Ingredients

  • 1 1/2 cups water
  • 1 cup couscous
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 cup shelled pistachios, roughly chopped
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup dried apricots, chopped
  • 1/4 teaspoon black pepper

Method

  1. In a 6-quart saucepan, bring the water, 1 tablespoon olive oil, and salt to a boil.

  2. Stir in the couscous, remove from heat, cover, and let stand until the water is absorbed.

  3. Meanwhile, toast the pistachios in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly golden.

  4. Fluff the couscous with a fork to separate the grains.

  5. Add the remaining 1 tablespoon olive oil, orange zest and juice, lemon zest and juice, mint, parsley, dried apricots, toasted pistachios, and black pepper to the couscous.

  6. Toss gently to combine and adjust salt and pepper to taste.

  7. Serve warm or at room temperature.

Rate this recipe

★ 4.2 (1)

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    Citrusy Couscous with Pistachios

    This quick side dish pairs steamed couscous with fresh orange juice and zest, lemon, chopped mint, and toasted pistachios for a light, fragrant grain salad. It comes together in under 30 minutes and works well alongside grilled chicken, lamb, or roasted vegetables, or as a base for a Mediterranean-inspired lunch.

    25 min 4 servings 310 cal

    Ingredients

    • 1 1/2 cups water
    • 1 cup couscous
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon salt
    • 1/2 cup shelled pistachios, roughly chopped
    • 1 orange, zested and juiced
    • 1 lemon, zested and juiced
    • 1/4 cup fresh mint, chopped
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup dried apricots, chopped
    • 1/4 teaspoon black pepper

    Method

    1. 1

      In a 6-quart saucepan, bring the water, 1 tablespoon olive oil, and salt to a boil.

    2. 2

      Stir in the couscous, remove from heat, cover, and let stand until the water is absorbed.

    3. 3

      Meanwhile, toast the pistachios in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly golden.

    4. 4

      Fluff the couscous with a fork to separate the grains.

    5. 5

      Add the remaining 1 tablespoon olive oil, orange zest and juice, lemon zest and juice, mint, parsley, dried apricots, toasted pistachios, and black pepper to the couscous.

    6. 6

      Toss gently to combine and adjust salt and pepper to taste.

    7. 7

      Serve warm or at room temperature.