Atlanta Mom, perhaps noticing that not a single blog post this month has actually contained a recipe, sent me this over the weekend to post. Y'all enjoy.
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Once the weather is warm, our recipe options dwindle to very few. We are always looking for more light, cool dishes as opposed to the hearty heavy ones that we enjoy during the colder months. This is a new one I've discovered (Editor's note: from Ina Garten! Yay Ina!), and I've made it twice in 2 weeks already. For 2 adults or a family of 4 where the 2 younger members won't eat much, halve the recipe--not only it is plenty, but there will be a small-tupperware's worth of leftovers for lunch the next day.
Couscous with Teasted Pine Nuts
Serves 6 to 8
4 T. unsalted butter
2 cups chopped yellow onions
3 cups chicken stock
1 1/2 t. kosher salt (I always use less when cooking from Ina's recipes)
1/2 t. black pepper
2 cups couscous
1/2 cup pine nuts, toasted
1/2 cup minced fresh parsley
Melt butter in large saucepan. Add the chopped onions and cook over medium-low heat for 8 to 10 minutes, stirring occasionally until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil (I usu. have the stock hot in a separate small saucepan). Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.
**She has a make-ahead note that says to cook onions and add the stock, salt, and pepper, then set aside. Before dinner, heat to boiling, add the couscous, and wait 10 minutes for a delicious side dish with no stress.**
