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.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Steeping
- Cuisine: Mediterranean
Ingredients
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1½ cups couscous (plain or whole wheat)
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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1¾ cups chicken stock or vegetable stock
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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¼ cup pine nuts
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3 scallions, finely sliced
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2 tablespoons chopped fresh parsley
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Optional: squeeze of lemon juice for brightness
Instructions
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.
In a medium saucepan, bring the chicken or vegetable stock, butter, olive oil, salt, and pepper to a boil.
Stir in the couscous, cover the pot tightly, and remove from the heat. Let it sit undisturbed for 5 minutes to absorb the liquid.
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.
Serve immediately or let it cool and serve at room temperature. It pairs beautifully with many main courses.