Best Lemon Pistachio Couscous Recipes

LEMON-PISTACHIO ISRAELI COUSCOUS

Steps:

• 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
• 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

LEMON & PISTACHIO COUSCOUS

Steps:

• Place the couscous in a bowl and add the boiling stock.
• Leave for 5 minutes until couscous has softened and liquid is absorbed.
• Stir in melted butter, raisins, lemon rind and nuts.
• Season to taste.

BAKED MOROCCAN CHICKEN WITH PISTACHIO LEMON COUSCOUS

Steps:

• Wash and well trim the chicken pieces of excess fat and skin. Pat dry with paper towels.
• Mix together the cinnamon, coriander seed, cardamom, turmeric, cumin, paprika, garlic powder, olive oil, salt and pepper into a paste.
• Rub the paste all over the chicken pieces. Cover and store in the fridge until ready to roast.
• Preheat oven to 400 degrees F. Place the chicken pieces on a wire rack on a baking sheet and bake for 45-55 minutes or until the chicken pieces are completely cooked. I use my meat thermometer to get the internal temperature to 170 degrees F before removing the chicken from the oven and letting it rest for 5 minutes before serving. Serve with Pistachio Lemon Couscous.
• In a medium saucepan, sauté together the olive oil, garlic and ginger root over medium heat for only a minute.
• Add the chicken stock. Bring to a boil before adding the instant couscous.
• Remove from heat. Cover and let stand for 10 minutes before adding the raisins, lemon juice, lemon zest and pistachios
• Toss together well before serving. Garnish with additional toasted pistachios and chopped green onion.

PORK OVER COUSCOUS WITH PISTACHIO-LEMON VINAIGRETTE

Steps:

• Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk. Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.