This recipe was created to accompany Moroccan Lamb and Quince Stew.

　　Cooking the couscous in 2 pans prevents lumps from forming.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 8

　　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

　　

Step 1

Preheat oven to 350°F.

　　

Step 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.

　　

Step 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.

　　

Step 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.