Couscous with Cumin and Pine Nuts is deceptively simple and decidedly flavorful with a large payoff for a small effort. It serves 1, but can easily be scaled up.
Couscous is the genius grain that doesn’t actually need to cook, but rather re-hydrates in hot broth. It’s ready in, no kidding, 5 minutes.
And it makes a wonderful canvas for lots of flavors, starting with whether you use broth or water, continuing to what sort of spice you add, and finishing with whatever herbs or chunky things you add in or however you garnish it.
Oh, and you can make it easily in this small batch to serve 1 or 2, or multiply it by 4 or 6 to serve a larger crowd.
There’s nothing tricky about it, so beginning cooks will always have success!
How to make Couscous with Cumin and Pine Nuts
First, as always, assemble all your ingredients. That way you’ll know you have everything on hand, ready to go.
Heat the oil in a small pot, toast the cumin, add the couscous and toast it, and then add the broth. It will sizzle mightily.
Turn off the heat and you’re almost done. All you have to do is add some cilantro and pine nuts, and it’s done!
Ideas for topping Couscous with Cumin and Pine Nuts
You can eat it plain, with cilantro and toasted pine nuts, or you can embellish with other things, depending on what you have on hand. Feel free to experiment!
Chopped dried figs are a natural. These are bite-sized Mission figs from California. Use whatever dried figs you can find.
Perhaps slice a Fuyu persimmon. A Fuyu is the kind that is shaped like an orange-colored apple and you eat it when it is firm, not squishy. (Take a look at persimmon varieties here. [1])
Golden raisins are good on top.
Dried cranberries are good on top.
Or put all the fruits on, and revel in your harvest bowl!
You could add cooked chicken to make it a one-bowl main dish.
Or serve it as a side dish alongside whatever protein you are eating on your plate.
Couscous with Cumin and Pine Nuts is deceptively simple and decidedly flavorful with a large payoff for a small effort. It serves 1, but can easily be scaled up.
Ingredients
- 1 teaspoon oil
- 1/8 teaspoon ground cumin
- 1/3 cup couscous
- 1/2 cup vegetable broth (or chicken broth)
- Pinch table salt
- Pinch pepper
- 1 tablespoon toasted pine nuts (or chopped walnuts or pecans, toasted)
- 1 tablespoon minced fresh cilantro (or parsley or chives)
Directions
- Heat oil in a small saucepan over medium heat until shimmering. Add cumin and cook until fragrant, about 30 seconds. Stir in couscous and cook until grains are just beginning to brown, about 3 minutes, stirring frequently.
- Stir in broth, salt and apper, cover, and remove pan from heat. Let sit until couscous is tender, about 5 minutes. Fluff grains with a fork, stir in pine nuts and cilantro (save a pinch of each for garnish if you like), and season with salt and pepper to taste. Garnish with any remaining cilantro and pine nuts.
- Serves 1.
Notes
Recipe source: "Cooking for One: Scaled Recipes, No-Waste Solutions & Time-Saving Tips," by America's Test Kitchen. Used with permission.
The cookbook
[4]This recipe is from “Cooking for One: Scaled Recipes, No-Waste Solutions & Time-Saving Tips, [4]” by America’s Test Kitchen (2o2o) affiliate link. As I have been adjusting to my new empty-nest household, I’m bound and determined not to resort to eating cereal for dinner just because I don’t have to cook for a lot of gaping maws anymore. And I don’t always want to make a dish that serves 6-8, and thus have to face down a week’s worth of leftovers. So this hardback cookbook with tons of recipes, all with full-color pictures, is coming in mighty handy.
It’s inspirational, as well, so when you don’t know what you want to eat, a flip through this book helps to narrow your focus. What do you have in in the fridge that needs using? Look for something you can do with that. All the recipes serve 1, unless they have a “makes leftovers” tag on it. Most, if not all, could easily be scaled up if you have another mouth or 2 to feed. I recommend this book for a gift for a singleton, a couple, empty nesters or even grandparents. There are recipes for everything, from the main event, sides to match or eat on their own, simple soups and stews, sandwiches and salads, one-pan dinners and something sweet.
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Looking for another Shockingly Delicious couscous salad?
More holiday side dishes
My blogger friends and I have teamed up this week to bring you enough side dishes to get you through the entire season. Check out today’s recipes below:
-
- Air Fried Green Beans with Crispy Onions [6] by West Via Midwest
- Apple and Kohlrabi Slaw [7] by A Day in the Life on the Farm
- Balsamic Brussels Sprouts with Bacon [8] by Lemon Blossoms
- Buttery Pearl Barley Mushroom Pilaf [9] by Food Lust People Love
- Cheesy Asparagus Bake [10] by The Fresh Cooky
- Couscous with Cumin and Pine Nuts by Shockingly Delicious ! THAT’S ME…YOU ARE HERE !
- Cranberry Pecan Cornbread Mini Bites [11] by The Freshman Cook
- Creamed Corn [12] by Savory Experiments
- Creamy Cheesy Brussel Sprouts with Bacon [13] by Blogghetti
- Farro Salad with Apples, Arugula & Feta [14] by Sweet Beginnings
- Lemon and Garlic Roasted Brussels Sprouts [15] by Palatable Pastime
- Loaded Cauliflower Casserole [16] by Cheese Curd in Paradise
- Make Ahead Mashed Potatoes [17] by Family Around the Table
- Persimmon Salad With Balsamic Vinaigrette [18] by The Foodie Affair
- Rice Pilaf with Dried Cranberries and Almonds [19] by An Affair from the Heart
- Roasted Beet & Goat Cheese Salad [20] by Kate’s Recipe Box
- Roasted Carrots with Goat Cheese and Pecans [21] by Hezzi-D’s Books and Cooks
- Roasted Sweet Potatoes and Apples [22] by Devour Dinner
- Sausage Stuffing [23] by House of Nash Eats
- Wild Rice and Broccoli Casserole [24] by Karen’s Kitchen Stories
- Wild Rice and Sprouts Pilaf [25] by A Kitchen Hoor’s Adventures
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