Couscous with Pine Nuts and Feta

couscous with pine nuts and feta-10

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!

couscous with pine nuts and feta-1

You’ll need about 3/4 cup of dried couscous, some fresh parsley and currants, a large shallot, and some pine nuts.

pasta salad with roasted tomatoes-3

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.

couscous with pine nuts and feta-2

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.

couscous with pine nuts and feta-3     couscous with pine nuts and feta-5

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.

couscous with pine nuts and feta-6     couscous with pine nuts and feta-7

Add in the toasted pine nuts, chopped parsley, and fresh currants and stir to combine. Gently fold in the feta.

couscous with pine nuts and feta-8

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.

couscous with pine nuts and feta-11

As vibrantly festive as these colors are, this couscous would even make a great dish around the holidays.

Couscous with Pine Nuts and Feta
This colorful Couscous with Pine Nuts and Feta makes a wonderful one-pot side dish.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Couscous with Pine Nuts and Feta
This colorful Couscous with Pine Nuts and Feta makes a wonderful one-pot side dish.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Ingredients
  • 2 tbsp butter unsalted
  • 1 large shallot or 2 small, chopped
  • 1 1/2 cups chicken broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup couscous dried
  • 1/2 cup pine nuts
  • 1/4 cup currants
  • 2 tbsp parsley chopped
  • 1/2 cup feta
Instructions
  1. Preheat oven to 350. Spread the pine nuts onto a small baking sheet and toast for about 5 minutes, shaking the pan about halfway through. Set aside.
  2. Meanwhile, melt the butter in a large saucepan. Add in the chopped shallots and cook over medium-low heat for 3 minutes, or until the shallots are translucent.
  3. 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.
  4. Fluff the couscous with a fork and add in the pine nuts, parsley, and currants and stir to combine. Gently fold in the feta.

Related Posts