Servings: four to six as a side dish.
You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is one of our favorite side dishes. The flavors are wonderful. Everyone we've served it to has raved about it.
If you want a different yet delicious side dish, try this. I found the Israeli couscous at Whole Foods, and I bet it would still be wonderful without the expensive saffron. What I liked in particular was the texture of the couscous - it wasn't at all like regular couscous; it was softer and had more inherent flavor. As the recipe suggested, I let it sit for a couple of hours before I served it and it was great. Easily serves 6 as a side dish.
This is simply delicious.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?