Sarah Anne Ward
Fresh herbs, spicy fresno chiles, and roasted pistachios add a bold punch of flavor and texture contrast to this fluffy couscous.
Recipe information
Yield
6 Servings
Ingredients
2
tablespoons olive oil
½
large onion, diced
2
fresno chiles, seeded and finely diced
2
cloves garlic, minced
¾
tsp kosher salt
¼
tsp freshly ground black pepper
1
cups Pacific organic free range chicken broth
10
ounce box (about 1 ½ cups) couscous
¼
cup roughly chopped roasted, salted pistachios
3
tbsp roughly chopped mint leaves
3
tbsp roughly chopped parsley leaves
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Preparation
In a large sauté pan (with a lid), heat olive oil over medium-low and sauté onion until softened and translucent, about 8 minutes. Add fresno chiles and garlic; continue to cook until softened, about 3 minutes more. Season with salt and pepper. Add chicken broth and bring to a simmer. Add couscous, stir; cover with lid and remove from heat. Allow to sit 5 minutes. Remove lid. Fluff with fork and stir in pistachios, mint, and parsley.