Best Couscous Roasted Spiced Chickpeas Pine Nuts Recipes

Couscous with Pine Nuts and Currants image

Provided by Amaryll Schwertner

Yield Makes 4 servings

Number Of Ingredients 11

1/8 cup sesame seeds
1/8 cup pine nuts
1 tbsp butter
1/4 tsp salt
1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)
1 can (15.5 oz) chickpeas, drained
1 cup peeled, seeded and finely diced cucumber
1/8 cup dried currants plumped in water
1/4 cup fines herbes (or minced mint, cilantro and parsley)
Lemon juice
Red pepper flakes

Steps:

Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.

Couscous With Pine Nuts and Mint image

Provided by Ina Garten

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

Steps:

Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

Couscous with Pine Nuts image

Provided by Ina Garten

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

Couscous & Roasted Spiced Chickpeas & Pine Nuts image

Provided by Kermit in Huntsville

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 (19 ounce) can chickpeas
3 tablespoons olive oil (divided)
1 teaspoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4-1/2 teaspoon red pepper flakes
1 cup couscous
1 cup water (boiling)
1 lemon (zested)
3 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons of fresh mint
1 bunch arugula (or Spinach)
1/4 cup pine nuts (toasted)

Steps:

Heat oven to 400°F.
Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
Place on parchment lined baking sheet.
Bake for 20 minutes shaking pan as needed till crispy.
Combine the couscous of your choice as directed on the package.
Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
Add arugula or spinach to the hot couscous.
Mix the vinaigrette with the couscous mixture.
Divide among bowls,.
Sprinkle on the chick peas over top and also the pine nuts.
Enjoy!