Pistachio Couscous

Egyptian Food and Recipes




500 g instant couscous

300 ml boiling chickens or vegetable stock

65 g melted butter

80 g raisins

1 grated lemon, rind of

50 g roasted sliced almonds

80 g pistachio nuts

salt & freshly ground black pepper




1. Place the couscous in a bowl and add the boiling stock.

2. Leave for 5 minutes until couscous has softened and liquid is absorbed.

3. Stir in melted butter, raisins, lemon rind and nuts.

4. Season to taste.


Last Updated: June 7th, 2011

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