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.
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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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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