06.24.12

06.24.12, a photo by colemama on Flickr.

Pistachios are such a great snack - tasty and even healthy! Now, if I can only save enough for Rebecca Katz's Orange Pistachio Couscous
Serves 6

¼ cup shelled pistachios
1½ cups whole wheat couscous, rinsed in cold water
1½ cups boiling Magic Mineral Broth or water
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon sea salt
Pinch freshly ground pepper
½ cup chopped fresh mint
2 scallions, white and green parts, finely chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon orange zest
2 tablespoons extra-virgin olive oil
½ cup raisins

1. Preheat the oven to 325 degrees. Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned. Let cool.
2. Meanwhile, combine the couscous and boiling broth in a bowl, cover tightly with plastic wrap, and let sit for about 5 minutes, until the liquid is absorbed.
3. Add the cumin, coriander, salt, and pepper, stir and fluff with a fork. Spread the couscous on a sheet pan, rake with a fork, and let cool to room temperature.
4. Combine the couscous, mint, scallions, juices, orange zest, olive oil, raisins, and pistachios and mix well, then taste and adjust seasoning. You may need to add a pinch or two of salt, a squeeze of lemon, or a dash of olive oil to balance the flavors. (Store, refrigerated, up to four days. The flavor deepens as it sits.)

Variation: Make this a meal in a bowl by adding 1 cup of cooked chickpeas at the end.

Per Serving: Calories 265, total fat 10.3 g (1.3 g saturated), carbohydrates 40 g, protein 7 g, fiber 6 g, sodium 435 mg.