I seem to be obsessed with side dishes lately, and today's post is no exception. Couscous is a tiny little pasta that cooks up quickly and adapts well to all sorts of flavors, especially those of dried fruits and nuts. In my recipe I used golden raisins and macadamia nuts, but just about any combination would work (try chopped dried apricots and Brazil nuts, as in the original recipe). Serve the couscous with any grilled, broiled, or sautéed meat, poultry, or fish for a quick and easy meal.
Couscous with Golden Raisins, Macadamia Nuts, and Scallions
1 1/4 C. chicken stock
1 C. couscous
1/3 C. golden raisins
1/3 C. roasted macadamia nuts
1 T. lemon juice
2 T. olive oil*
2 scallions, sliced
salt and pepper to taste
Bring the stock to a boil. Remove from the heat, stir in the couscous, cover, and let stand for 5 minutes. Fluff the couscous with a fork and stir in the remaining ingredients. Season to taste. Serves 4.
*I had macadamia nut oil, believe it or not, so I used that instead.
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