This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.
1/4 cup pine nuts or swap pistachios or slivered almonds2 tablespoons unsalted butteruse coconut oil or vegan butter to make vegan1 small shallot chopped1/4 teaspoon kosher salt1/4 teaspoon black pepper1/4 teaspoon ground cumin2 cups low-sodium vegetable broth or chicken broth1 cup whole wheat couscous1/3 cup golden raisins1/4 cup chopped fresh parsley2 tablespoons freshly squeezed lemon juice1 tablespoon olive oil use the good stuff here!
Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven