I never used to keep couscous in the house. Not for any reason in particular, it just wasn’t on my radar (I’ve been having too much quinoa). Now that I am playing around with it, like in this Couscous Salad Recipe, I’m realizing how much a grain can inspire different flavors.
I love making a big batch of this couscous (even doubling the recipe) so that there’s always a yummy side dish waiting for me in the fridge. I have tried this with lamb, with chicken, once with pork chops, and it’s always a hit. There’s just so much flavor! It has a Greek-like style to it with the feta and toasted pine nuts, balanced by some currants, shallots, and fresh parsley. Hope you enjoy this colorful one-pot meal as much as I did!
You’ll need about 3/4 cup of dried couscous, some fresh parsley and currants, a large shallot, and some pine nuts.
Toasting pine nuts gives them a much deeper flavor and crispiness. Heat your oven to 350 and toast for about 5 minutes, shaking the pan about halfway through. Keep in mind that they’ll continue to bake on the hot pan once they’re out of the oven.
Meanwhile, melt the butter in a large saucepan. Add in the chopped shallots (1 large or 2 small) and cook over medium-low heat for 3 minutes, or until the shallots are translucent.
Add in the chicken broth, salt, and pepper, and bring to a boil. Stir in the couscous and remove from heat. Cover the pan and set for 10 minutes. Give the couscous a quick fluff with a fork.
Add in the toasted pine nuts, chopped parsley, and fresh currants and stir to combine. Gently fold in the feta.
Stir to combine and serve warm. I usually double the recipe and keep my couscous in an airtight container in the fridge. That way I can pick at it all week or have a yummy side dish ready to go when needed. It tastes just as good chilled.
As vibrantly festive as these colors are, this couscous would even make a great dish around the holidays.