Ina Garten Couscous With Toasted Pine Nuts

Ina Garten’s Couscous with Toasted Pine Nuts is a quick, flavorful, and elegant side dish that pairs perfectly with grilled meats, roasted vegetables, or Mediterranean entrees. This recipe highlights the nutty aroma of pine nuts, the freshness of herbs, and the light texture of couscous—all combined in just 15 minutes. It’s a great way to add a gourmet touch to everyday meals without fuss.

What Is Ina Garten’s Couscous With Toasted Pine Nuts?

This dish features light and fluffy couscous infused with chicken stock, finished with a generous mix of toasted pine nuts, scallions, parsley, and a hint of lemon zest or olive oil. Ina’s version focuses on simple ingredients and balanced flavor. It’s a fast-cooking recipe that feels both comforting and refined.

Other Popular Ina Garten Recipes

• Ina Garten Warm French Lentils
• Ina Garten Roasted Pear & Apple Sauce
• Ina Garten Tuscan White Beans

Reasons to Try Ina Garten’s Couscous With Toasted Pine Nuts

• Quick and easy to prepare – Ready in under 15 minutes
• Delightfully nutty and savory – Pine nuts add rich flavor and crunch
• Pairs with many meals – Great with chicken, lamb, or roasted veggies
• Perfect for entertaining – Elegant enough for guests
• Customizable – Add herbs, dried fruit, or spices
• Make-ahead friendly – Ideal for meal prep or potlucks
• Mediterranean-inspired – Light and nutritious

Ingredients Needed to Make Ina Garten’s Couscous With Toasted Pine Nuts

For the Couscous Base:

• 1½ cups couscous (preferably plain, not pearled)
• 1½ cups chicken stock (or vegetable stock for vegetarian version)
• 1 tablespoon unsalted butter
• ½ teaspoon kosher salt

For Flavor and Texture:

• ¼ cup pine nuts
• ¼ cup chopped fresh parsley
• 3–4 scallions, thinly sliced
• Zest of 1 lemon (optional)
• 1 tablespoon extra virgin olive oil (optional for finishing)

Instructions to Prepare Ina Garten Couscous With Toasted Pine Nuts

Step 1: Toast the Pine Nuts

• Warm a dry skillet over medium-low heat.
• Add pine nuts and stir frequently until golden and fragrant (about 3–4 minutes).
• Transfer immediately to a plate to cool. Don’t leave in the pan—they’ll continue to cook.

Step 2: Cook the Couscous

• In a saucepan, bring chicken stock, butter, and salt to a boil.
• Stir in couscous, then remove from the heat and cover tightly with a lid.
• Let it sit undisturbed for 5 minutes to absorb the liquid.

Step 3: Fluff and Combine

• Fluff the couscous with a fork to separate the grains.
• Stir in scallions, parsley, and lemon zest.
• Fold in toasted pine nuts for crunch and flavor.
• Drizzle with olive oil if desired for a richer finish.

Step 4: Serve Warm or at Room Temperature

• Ideal as a side for grilled chicken, lamb chops, or roasted vegetables.

What Goes Well With Ina Garten’s Couscous With Toasted Pine Nuts

• Grilled or roasted chicken – Complements the light, fluffy texture
• Lamb kebabs or chops – Pairs perfectly with Mediterranean flavors
• Roasted vegetables – Zucchini, peppers, eggplant work beautifully
• Baked salmon or white fish – Light and balanced combination
• Falafel or chickpea patties – For a vegetarian pairing
• Mint yogurt sauce or tzatziki – Adds creamy contrast
• Stuffed bell peppers – Use as a filling or side

Key Tips for Making Ina Garten Couscous With Toasted Pine Nuts

• Use hot, well-seasoned stock – It deeply flavors the couscous
• Don’t skip toasting the pine nuts – It enhances their nutty aroma
• Avoid stirring during steaming – Let it sit covered to fluff properly
• Add olive oil for richness – Especially if skipping butter
• Make it ahead and reheat gently – Couscous keeps well
• Swap herbs based on your dish – Try mint, dill, or cilantro
• Mix in dried fruit like currants or raisins – Adds sweetness if desired

Creative Variations of Ina Garten Couscous

• Add golden raisins and cinnamon for a sweet-spiced version
• Use chopped pistachios instead of pine nuts for a twist
• Fold in diced roasted red peppers for color and flavor
• Include crumbled feta cheese for a creamy element
• Swap in bulgur or quinoa for a similar preparation
• Stir in sautéed onions or garlic for depth
• Top with grilled halloumi or poached egg for a hearty upgrade

Storage Guidelines for Ina Garten Couscous

• Refrigerate in an airtight container – Keeps fresh for up to 4 days
• Avoid storing while hot – Cool fully before refrigerating
• Separate with a fork before storing – Prevents clumping
• Add a drizzle of olive oil before reheating – Restores moisture
• Freeze only if needed – Couscous texture may slightly change

Reheating Tips for Ina Garten’s Couscous

• Stovetop method: Warm in a skillet over low heat with a splash of water or stock
• Microwave method: Use a covered dish; reheat in 30-second intervals, fluffing between
• Avoid overcooking: Heat just until warmed to prevent a mushy texture

Nutritional Value (per serving)

• Calories: 220
• Carbohydrates: 28g
• Protein: 6g
• Fat: 8g
• Fiber: 2g
• Sodium: 300mg

FAQs

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

Yes, couscous can be made in advance. Prepare the dish fully, let it cool, and store it in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of stock to restore moisture.

How do I keep couscous from clumping?

After steaming, fluff the couscous thoroughly with a fork. Avoid stirring while it’s covered and steaming. A drizzle of olive oil before serving also helps prevent clumping.

What’s the best substitute for pine nuts in this couscous recipe?

If pine nuts aren’t available, slivered almonds, chopped walnuts, or pistachios make great alternatives. Toast them lightly to bring out flavor and crunch.

Is couscous gluten-free?

Traditional couscous is made from semolina wheat, so it’s not gluten-free. For a gluten-free version, use quinoa or gluten-free couscous as a substitute.

Final Words

Ina Garten’s Couscous with Toasted Pine Nuts is the kind of dish that proves elegance doesn’t need to be complicated. Light, flavorful, and endlessly adaptable, this simple side will quickly become a staple at your table.

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