Pistachio and almond couscous

69

PREP TIME

20 min

TOTAL TIME

30 min

Makes

6 Servings

Pistachio and almond couscous

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
  • 8 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 12 g,
  • Fibre
  • 5 g,
  • Sodium
  • 114 mg.

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.

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