- 1/3 cup shelled pistachios
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 cloves garlic, grated or finely chopped
- 1 1/2 cups chicken stock
- 1 1/2 cups couscous
- Salt and pepper
- 1 cup fresh mint leaves, loosely packed
Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve.
Add the EVOO and garlic to the pot and stir for 1-2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand for 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.