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‹ All Recipes ‹ Side Dishes

Couscous with Toasted Pine Nuts

Recipe by: Gabrielle

Serves: 6

Wine Pairing: Gabrielle Collection Equilateral Cabernet Sauvignon, Oak Knoll District of Napa Valley 2013

PREP TIME: 10 minutes COOKING TIME: 25 minutes TOTAL TIME: 35 minutes

INGREDIENTS

  • 2 Cups Israeli couscous
  • 1/3 Cup Pine nuts
  • 2 Tbsp. Butter, unsalted
  • 1 Cup Yellow onion, roughly chopped
  • 2 Cloves Garlic, roughly chopped
  • ½ Cup Parsley, fresh, roughly chopped
  • 2 ½ Cups Chicken stock
  • 1 Tsp. GC Napa Valley Lavender Tellicherry Pepper
  • 1 Tsp. GC Napa Valley Wild Fennel Finishing Sea Salt
  • ½ Cup Golden raisins
  • ½ Cup Raisins
  • 2 Tbsp. GC Napa Valley Estate Meyer Lemon Olive Oil

TO PREPARE

  1. To toast pine nuts: Preheat oven to 400 degrees. Place pine nuts on baking sheet and bake for 8 minutes until pine nuts are golden brown.
  2. Add garlic and onions and cook over medium heat for 8 minutes, stirring occasionally until onions are translucent and tender, do not brown.
  3. Add chicken stock then bring to a boil.
  4. Stir in couscous, Wild Fennel Finishing Sea Salt, Lavender Tellicherry Pepper and Israeli couscous.
  5. Cover pot with lid, turn off heat and let steam for 15 minutes.
  6. After 15 minutes, remove lid and fluff Israeli couscous with a fork, fold in toasted pine nuts, raisins, golden raisins, and parsley. Adjust seasoning if needed.

TO SERVE

Serve this wonderful dish hot to get the full flavor in one of your own festive serving bowls. Drizzle GC Napa Valley Meyer Lemon Olive Oil over top for that luxury Napa Valley touch.

SHOPPING LIST

  • 1 Bag Israeli couscous
  • 1 Bag Pine nuts, unsalted
  • 1 Stick Butter, unsalted
  • 1 Bottle Canola oil
  • 1 Bulb Garlic
  • 2 Cans Chicken stock
  • 1 Medium Yellow onion
  • 1 Bunch Parsley, fresh
  • 1 Bag Golden raisins
  • 1 Bag Raisins
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