Quick Homemade Barefoot Contessa’s Couscous With Pine Nuts Recipe

In the realm of culinary delights, Barefoot Contessa couscous with pine nuts stands as a testament to simple yet elegant cooking.

Ina Garten’s beloved recipe captures the essence of Mediterranean flavors with remarkable ease.

Toasted pine nuts add a delightful crunch that elevates this dish from ordinary to extraordinary.

The combination of fluffy couscous and nutty undertones creates a symphony of textures that dance on your palate.

Each forkful promises a subtle blend of warmth and comfort, perfectly seasoned to delight even the most discerning food lovers.

Fresh herbs and a touch of olive oil bring this dish to life, making it a go-to side that complements countless main courses.

You’ll want to savor every bite of this effortlessly sophisticated recipe that brings restaurant-quality cooking right to your kitchen.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories: 380 kcal

Servings: 4

Couscous with Pine Nuts: Ingredients List

• Butter: Provides rich, creamy foundation with luxurious depth for cooking shallots.
• Shallots: Delivers elegant, mild onion sweetness that elevates the entire dish's aromatic profile.

• Chicken Stock: Creates moisture and infuses deep, savory undertones throughout the couscous.
• Salt: Enhances and balances the overall taste of the recipe.
• Black Pepper: Adds subtle warmth and gentle spiciness to complement other ingredients.

• Couscous: Serves as the primary grain with delicate, light texture perfect for absorbing flavors.
• Pine Nuts: Introduces delightful crunch and nutty richness to the dish.
• Currants: Brings sweet-tart burst and unexpected fruity contrast.
• Fresh Parsley: Provides bright, herbal freshness and vibrant green color as final touch.

What You Need to Make Couscous with Pine Nuts

• Large Saucepan: Essential for sautéing shallots and cooking couscous.
• Wooden Spoon or Spatula: Perfect for stirring shallots and mixing ingredients.
• Measuring Cups: Helps accurately measure chicken stock and couscous.
• Cutting Board: For chopping shallots and parsley.
• Sharp Knife: Needed for precise ingredient preparation.
• Fork: Used to fluff couscous and mix final ingredients.

Easy Instructions for Couscous with Pine Nuts

• Shallot Softening

Melt butter in a spacious pan over gentle heat, allowing shallots to become tender and translucent, releasing their delicate flavor.

• Liquid Foundation

Pour chicken stock into the pan, seasoning with a delicate balance of salt and pepper, then bring to a rolling boil that creates a fragrant steam.

• Grain Transformation

Remove pan from heat, introduce couscous, and cover, letting the grains absorb the rich liquid and transform into a fluffy pillow of deliciousness.

• Nutty Finale

Sprinkle in pine nuts, currants, and fresh parsley, gently fluffing with a fork to create a vibrant, textured side dish bursting with Mediterranean charm.

Couscous Flavor Tips and Tricks

• Gently toast pine nuts in a dry skillet over medium-low heat, stirring constantly to prevent burning and release their rich, nutty flavor.
• Experiment with fresh herbs like mint, cilantro, or dill to add brightness, or sprinkle in ground cumin, coriander, or za'atar for a Middle Eastern twist.
• Swap chicken stock with vegetable broth to create a delicious vegetarian version without compromising the dish's deep, savory taste.
• Mix in chopped roasted almonds, dried apricots, or pomegranate seeds for additional crunch and bursts of flavor that complement the couscous perfectly.
• Cook the couscous in advance and gently reheat before serving, making it an ideal make-ahead side dish for busy weeknight dinners or elegant gatherings.

Couscous Serving Ideas

• Pair with Protein: Serve alongside grilled chicken, roasted lamb, or seared fish for a complete and satisfying meal.
• Elevate as Side Dish: Present at dinner parties or family gatherings as a sophisticated alternative to plain rice or potatoes.
• Fresh Garnish Boost: Sprinkle extra chopped parsley or toasted pine nuts on top for added texture and visual appeal.
• Mediterranean Mezze Platter: Create a colorful spread with hummus, olives, grilled vegetables, and this couscous for a vibrant sharing experience.

Couscous with Pine Nuts: Make Ahead Tips

• Optimize Meal Prep: Cook the couscous ahead of time and store in airtight containers for quick weeknight meals. Portion into individual servings for grab-and-go lunches.
• Refrigerate Wisely: Keep leftovers in sealed containers for up to 4 days. The dish stays fresh when refrigerated promptly after cooling to room temperature.
• Freeze with Care: Transfer cooled couscous to freezer-safe containers. Freeze for maximum 2 months, ensuring pine nuts remain crisp and texture stays consistent.
• Reheat Perfectly: Warm gently in microwave with a small splash of chicken stock to restore moisture. Stir carefully to prevent drying out and maintain the original fluffy texture.

Zesty Barefoot Contessa Couscous With Pine Nuts Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

• Total Time: 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Mediterranean-inspired roasted vegetable couscous with pine nuts brings robust flavors from Ina Garten’s classic recipe. Ingredients blend seamlessly, creating a delightful side dish you’ll savor with each delectable bite.

---

Ingredients

Scale 1x2x3x

• 260g (9.2 oz / 9.2 fl oz) couscous
• 700 milliliters (23.7 fl oz / 23.7 oz) chicken stock
• 75g (2.6 oz / 2.6 fl oz) toasted pine nuts
• 55g (1.9 oz / 1.9 fl oz) unsalted butter
• 3–4 shallots, finely chopped (about 75g / 0.75 cup)
• 40g (1.4 oz / 1.4 fl oz) currants
• 0.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 2 tbsps chopped fresh flat-leaf parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Butter Preparation: Melt butter in a spacious saucepan over medium-low heat, creating a golden foundation for sautéing shallots.
2. Shallot Infusion: Sauté finely chopped shallots in melted butter for 3 minutes until soft and translucent, releasing a delicate, sweet fragrance.
3. Liquid Seasoning: Pour chicken stock into the pan, seasoning with salt and black pepper to elevate the flavor profile, then bring to a vigorous boil.
4. Couscous Steaming: Remove from heat, add couscous, cover with a tight lid, and let rest for 10 minutes to allow complete hydration and tender absorption of the stock.
5. Ingredient Integration: Uncover and fluff the couscous with a fork, then gently fold in toasted pine nuts, dried currants, and freshly chopped parsley to create a vibrant, textured side dish.
6. Serving: Present the warm couscous immediately, showcasing a fragrant Mediterranean-inspired accompaniment that delights the palate.

Notes

• Butter Brilliance: Use unsalted butter for precise flavor control and better seasoning management.
• Shallot Secrets: Finely chop shallots uniformly to ensure consistent cooking and balanced texture throughout the dish.
• Stock Selection: Choose high-quality chicken stock for deeper, richer flavor that elevates the entire couscous preparation.
• Resting Ritual: Keep the lid tightly sealed during the 10-minute resting period to trap steam and ensure perfectly hydrated couscous grains.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 7g
• Sodium: 360mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg