Ina Garten 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.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Simmering
- Cuisine: Mediterranean
Ingredients
For the Couscous Base:
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1½ cups couscous (preferably plain, not pearled)
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1½ cups chicken stock (or vegetable stock for vegetarian version)
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1 tablespoon unsalted butter
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½ teaspoon kosher salt
For Flavor and Texture:
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¼ cup pine nuts
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¼ cup chopped fresh parsley
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3–4 scallions, thinly sliced
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Zest of 1 lemon (optional)
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1 tablespoon extra virgin olive oil (optional for finish)
Instructions
Step 1: Toast the Pine Nuts
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Warm a dry skillet over medium-low heat.
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Add pine nuts and stir frequently until golden and fragrant (about 3–4 minutes).
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Transfer immediately to a plate to cool. Don’t leave in the pan—they’ll continue to cook.
Step 2: Cook the Couscous
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In a saucepan, bring chicken stock, butter, and salt to a boil.
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Stir in couscous, then remove from heat and cover tightly with a lid.
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Let it sit undisturbed for 5 minutes to absorb the liquid.
Step 3: Fluff and Combine
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Fluff the couscous with a fork to separate the grains.
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Stir in scallions, parsley, and lemon zest.
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Fold in toasted pine nuts for crunch and flavor.
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Drizzle with olive oil if desired for a richer finish.
Step 4: Serve Warm or at Room Temperature
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Ideal as a side for grilled chicken, lamb chops, or roasted vegetables.