Pistachio and almond couscous
77
- Prep Time20 mins
- Total Time30 mins
- Makes6 Servings
Pistachio and almond couscous
Photo, Roberto Caruso.
Full of friendly fats, this vegetarian couscous packs as much protein as an egg.
Ingredients
1 cup pearl couscous, muticoloured or plain
3 tbsp tahini
2 tbsp lemon juice
1/2 tsp salt
1/4 cup whole skin-on almonds, coarsely chopped
1/4 cup shelled pistachios
1 tbsp olive oil
1 eggplant, cut into large cubes
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1/2 cup pomegranate seeds
Instructions
Cook couscous in a large pot of boiling water, following package directions but omitting salt, until couscous has absorbed all the water, about 10 min.
Whisk tahini with 1/4 cup water, lemon juice and 1/8 tsp salt in a large bowl until smooth. Set aside.
Toast nuts in a large non-stick frying pan set over medium-high, stirring often, about 5 min. Set aside to cool. Reduce heat to medium. Add oil, then eggplant. Cook, stirring often, until softened, about 7 min. Stir in garlic and remaining salt during last 3 min of cooking. Stir into tahini dressing.
Stir couscous and parsley into eggplant mixture. Sprinkle with nuts and pomegranate seeds.
Nutrition (per serving)
Calories 270, Protein 8g, Carbohydrates 36g, Fat 12g, Fibre 5g, Sodium 114mg.
Superfood benefits
Pistachios: A handful is a smart snack, with just as much protein as an egg and nearly a quarter of our daily dose of iron.