Ingredients

• 1/2 cup shelled natural pistachios
• 4 1/2 cups water
• 1 teaspoon salt
• 2 10-ounce boxes couscous
• 1/2 cup packed fresh mint leaves
• 3 tablespoons olive oil
• 1 teaspoon fresh lemon juice

Browse by ingredient

Instructions

1. Preheat oven to 350°F.
2. On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.
3. In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.
4. Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.