Ina Garten Couscous with Pine Nuts

Looking for a quick yet elegant side dish that complements almost anything? Ina Garten’s Couscous with Pine Nuts is a simple and delicious recipe you’ll want to make on repeat. With fluffy couscous, toasted pine nuts, and fresh herbs, this dish offers nutty, herby flavor and a tender texture—all in under 15 minutes. It’s the perfect last-minute addition to both casual and special meals.

What Is Ina Garten Couscous with Pine Nuts?

This dish is a Middle Eastern–inspired side featuring quick-cooking couscous tossed with lightly toasted pine nuts, fresh parsley, scallions, and just a touch of butter for richness. Ina Garten’s version keeps it uncomplicated but flavorful, allowing it to complement a wide variety of main dishes without overpowering them.

Other Ina Garten Recipes

• Ina Garten Egg Salad Tartines
• Ina Garten Garlic Toast
• Ina Garten Half Flag Cake
• Ina Garten Turkey Roulade

Reasons to Try Ina Garten’s Couscous with Pine Nuts

• Quick to prepare – Ready in about 10 minutes
• Pairs with everything – Works with chicken, lamb, seafood, or vegetables
• Nutty and fresh flavor – Toasted pine nuts and herbs add complexity
• Minimal ingredients – Pantry and fridge staples only
• Naturally dairy-optional – Butter adds richness, but can be swapped
• Perfect for make-ahead meals – Great hot, warm, or room temperature
• Elegant but effortless – Ideal for weeknights or entertaining

Ingredients Needed to Make Ina Garten’s Couscous with Pine Nuts

• 1½ cups couscous (plain or whole wheat)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1¾ cups chicken stock or vegetable stock
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup pine nuts
• 3 scallions, finely sliced
• 2 tablespoons chopped fresh parsley
• Optional: squeeze of lemon juice for brightness

Instructions to Prepare Ina Garten Couscous with Pine Nuts

Step 1: Toast the Pine Nuts

In a dry skillet over medium heat, toast the pine nuts for 3–4 minutes, stirring often, until golden and fragrant. Watch closely—they can burn quickly. Set aside.

Step 2: Boil the Liquid

In a medium saucepan, bring the chicken or vegetable stock, butter, olive oil, salt, and pepper to a boil.

Step 3: Add the Couscous

Stir in the couscous, cover the pot tightly, and remove from the heat. Let it sit undisturbed for 5 minutes to absorb the liquid.

Step 4: Fluff and Finish

After resting, fluff the couscous gently with a fork. Stir in the toasted pine nuts, sliced scallions, and chopped parsley. Taste and adjust seasoning. Add a light squeeze of lemon juice if desired.

Step 5: Serve Warm or Room Temperature

Serve immediately or let it cool and serve at room temperature. It pairs beautifully with many main courses.

What to Serve With Ina Garten Couscous

• Grilled chicken or lamb – A classic pairing with Middle Eastern flair
• Roasted salmon or halibut – Light grains with rich, flaky fish
• Stuffed bell peppers or eggplant – Adds a hearty, herbed filling
• Moroccan-style tagine – Soaks up flavorful sauces beautifully
• Grilled vegetables and hummus – For a healthy, plant-based meal
• Falafel wraps or platters – Adds texture and depth
• Lemon-herb shrimp skewers – Complements citrusy seafood perfectly

Expert Tips for Mastering the Recipe

• Use hot stock for best texture – It’s absorbed more evenly
• Cover tightly while resting – Ensures light, fluffy grains
• Toast pine nuts just before using – Keeps them crisp and aromatic
• Don’t overmix when fluffing – Use a fork, not a spoon, to keep couscous light
• Add herbs just before serving – Maintains freshness and color
• Season with salt after tasting – Stock may already be salty
• Double for meal prep – Stores well and makes a great lunch base

Variations of the Recipe

• Add dried fruit – Try golden raisins, currants, or chopped apricots
• Use almonds or pistachios – In place of pine nuts for a twist
• Mix in roasted vegetables – Like zucchini, bell peppers, or carrots
• Add crumbled feta cheese – For tangy creaminess
• Infuse with spices – A pinch of cumin or cinnamon adds warmth
• Use lemon zest or juice – Brightens the overall flavor
• Stir in chickpeas – Makes it heartier and more filling

How to Store Leftovers

• Cool completely before storing – Avoids condensation
• Refrigerate in an airtight container – Keeps fresh for up to 4 days
• Store pine nuts separately if possible – Retains crunch
• Do not freeze couscous – Texture becomes mushy
• Reheat gently on stovetop or microwave – Add splash of water or broth
• Use leftovers in wraps or bowls – Versatile for next-day meals
• Label and date containers – For easy meal planning

How Do I Reheat Ina Garten’s Couscous with Pine Nuts?

• Microwave method: Add a splash of water, cover loosely, and heat in 30-second intervals, fluffing in between
• Stovetop method: Warm in a skillet over low heat with a bit of olive oil or broth
• Avoid high heat – It can dry out the grains
• Add herbs after reheating – Keeps them fresh and vibrant
• Stir gently to re-fluff – Prevents clumping
• Top with fresh pine nuts if needed – Restores crunch
• Serve warm or room temp – Still delicious either way

Nutritional Value (per serving)

• Calories: 250
• Carbohydrates: 30g
• Protein: 6g
• Fat: 12g
• Fiber: 2g
• Sugar: 1g
• Sodium: 320mg

FAQs

Can I use water instead of chicken stock for couscous?

Yes, water can be used, but chicken or vegetable stock adds more flavor. If using water, consider adding extra herbs or a touch more salt to enhance the taste.

How do I prevent couscous from becoming mushy?

Use the correct liquid-to-couscous ratio (generally 1¾ cups liquid to 1½ cups couscous), cover tightly, and avoid over-stirring. Fluff gently with a fork once it’s absorbed the liquid.

Can I make Ina Garten’s couscous ahead of time?

Absolutely. You can prepare it a few hours ahead. Just fluff before serving and reheat gently with a splash of water or broth to restore moisture.

What’s a good substitute for pine nuts in couscous?

Toasted slivered almonds, chopped pistachios, or sunflower seeds can replace pine nuts if needed. They offer a similar crunch and nutty flavor.

Final Words

Ina Garten’s Couscous with Pine Nuts is a side dish that’s simple, fast, and full of flavor. It’s light yet satisfying, and the nutty pine nuts combined with fresh herbs make it far more exciting than plain rice or pasta.

Print