Pistachio Garlic And Mint Couscous Recipes

Steps:

• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat 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 teaspoon salt, and 1/2 teaspoon 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 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

Steps:

• Drain pineapple, pour pineapple juice into large bowl.
• Pour pudding into the juice and mix well.
• Fold the Cool-Whip into the pudding.
• Add pineapple tidbits, bananas, and marshmallows.
• Stir together gently.

Steps:

• Preheat oven to 350°F.
• On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
• In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
• Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.