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.
I've been making this recipe since it first appeared in Fine Cooking and, together with 1) Roasted Pork Loin with Maple-Mustard Crust, and 2) Brussels Sprouts Braised with Pancetta, Shallot, Thyme & Lemon, has become our de facto Easter meal. While I tweaked it a little by substituting fregola for the couscous (the fregola has a nuttier flavor), it never disappoints and has become a favorite meal. My family loves it and my daughter loves the leftovers and will eat on its own.
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.
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