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.
亚搏手机版官方
- 4 Tbs. extra-virgin olive oil
- 1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)
- 4个葱，切成薄片（白色和绿色零件分开）
- 30个藏红花线（约1/8茶匙），轻轻烘烤和崩溃
- 捏碎红辣椒片
- Kosher salt
- 2 medium cloves garlic, finely chopped
- Generous pinch ground cinnamon
- 1-3/4 cups Israeli couscous
- 1/3杯松子，轻轻烤
- 1/3 cup currants, soaked in warm water until tender and then drained
- 3 Tbs. chopped fresh flat-leaf parsley
Nutritional Information
- Nutritional Sample Size based on six servings
- Calories (kcal) : 360
- Fat Calories (kcal): 130
- Fat (g): 15
- 饱和脂肪（G）：1.5
- 多不饱和脂肪（G）：3.5
- Monounsaturated Fat (g): 8
- Cholesterol (mg): 0
- Sodium (mg): 290
- Carbohydrates (g): 49
- Fiber (g): 4
- 蛋白质（G）：8
Preparation
- Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.
- 在一个小锅中，将2杯水用高火煮沸。将水与蒸粗麦粉一起加入锅中，搅拌以将其混合，盖上盖子和煮熟，用中低温到低温煮至蒸粗汁，直到蒸粗汁变软并吸收了所有液体，大约10分钟。
- 加入松子，醋栗，欧芹和折腾。如有必要，调味以搭配更多盐调味。转移到盘子或在各个板之间分发，将葱蔬菜撒在顶部，然后食用。
Reviews
Rate or Review
Reviews (4 reviews)
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Maria_das_Neves|04/19/2020I'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.
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c2boater|05/11/2017
这是我们最喜欢的配菜之一。口味很棒。我们所服务的每个人都对此感到赞叹。
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chefdana|05/18/2008
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.
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拉杰克蛋糕|2008年5月5日
This is simply delicious.
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