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.
Pistachio and almond couscous
By Chatelaine70
PREP TIME
20 min
TOTAL TIME
30 min
Makes
6 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
- 8 g,
- Carbohydrates
- 36 g,
- Fat
- 12 g,
- Fibre
- 5 g,
- Sodium
- 114 mg.
FILED UNDER: side dishes stovetop Vegetarian
