Couscous with pine nuts and almonds
4 servings
60 minutes
Couscous with pine nuts and almonds is a vibrant reflection of Eastern culinary tradition rooted in Turkish cuisine. The lightness of couscous combines with the rich nutty texture of almonds and pine nuts, while the sweetness of apricots and raisins adds refined sophistication to the dish. Fresh peppers and cucumbers add juiciness, and a mint-lemon dressing brings refreshing acidity. The dish can be served warm or chilled, making it versatile for both a light lunch and festive gatherings. Its unique blend of sweetness, nuts, and spices creates a harmony of flavors that awakens gastronomic imagination. Couscous infused with the aroma of Eastern spices becomes a true gem on the table, offering richness in taste with every bite.
1
Place couscous in a heat-resistant dish. Pour boiling water over it so that the water covers the couscous by 2.5 cm. Leave for 15 minutes, the couscous should absorb all the water. After that, gently stir the couscous with a fork.
- Couscous: 250 g
2
Remove the seeds from the pepper, cucumber, and olives, and cut everything into small squares. Cut the dried apricots in the same way. Transfer everything to a container with couscous, add raisins, almonds, and pine nuts.
- Bell pepper: 1 piece
- Dried apricots: 120 g
- Raisins: 120 g
- Green olives: 60 g
- Roasted almonds: 60 g
- Cucumbers: 0.5 piece
- Pine nuts: 60 g
3
In a separate bowl, mix oil, lemon juice, and finely chopped mint. Dress the couscous with the mixture, seasoning with salt and pepper. Serve warm or cooled to room temperature.
- Olive oil: 2 tablespoons
- Fresh mint: 30 g
- Lemon juice: 2 tablespoons
