Tuesday, January 22, 2013

Ina Garten's Couscous with Toasted Pine Nuts

I don't know why, but I always thought couscous was tricky to make. I think it had somehow been categorized with quinoa in my head (which isn't really tricky, but takes a long time...and, unfortunately, isn't something Chris likes). But it seemed like the perfect accompaniment to go with my slow cooker lamb shanks, so I opened up my new copy of Ina Garten's How Easy Is That? (which, by the way, I really like) and checked out her recipe for couscous with toasted pine nuts.

The recipe I used is basically this one, but uses yellow onion rather than shallots (2 cups - roughly two small onions, and the proportions don't need to be perfect, of course); leaves out the currants; and uses quite a bit more parsley (1/2 cup).

Ina, in her oh-so-encouraging-way, tells her readers, "If you can boil a pot of water, you can make couscous." Having botched many "easy" recipes over the years, I was skeptical - but now that I've made this one, I have to admit - it really is easy. And fast. And delicious. I've made it twice already this year, and have a third on the schedule for this week. Thanks, Ina!



  1. Ina is the best! But why on earth did you leave out the currants?? They are delicious!

    1. I have you to thank for the introduction to Ina! And the recipe I used didn't have the currants in it. I guess she has different variations in different books...plus, Chris would probably prefer a currant-less version.

    2. Ah, yes. The recipe I use is from one of her earlier books... Family style, I think. As for Chris... we'll have to work on that ;)

  2. One of my faves! I have never purchased currants, though, but have used raisins and dried cranberries on different occasions. YUM.

    1. I think I'll have to sneak one of the three options in next time I make it. I think the sweetness would go really nicely with the lamb dish I've been making it with!

  3. That looks so good. I am definitely going to have to try it! Your blog makes me hungry. :)


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