Layers of Flavor

     After reading yesterday's recipe for Grilled Prawns with Chermoula you no doubt were asking yourself, "What kind of couscous should I use as a nesting place on the plate for the prawns?"  Well ask no more!  Here is a recipe that will provide a layer of flavor:

Couscous with Pine Nuts and Raisins

1 cup couscous

Kosher salt and freshly ground black pepper

1 cup low-sodium chicken broth

1/2 cup water

3 Tbsp extra-virgin olive oil, divided

1/4 cup raisins

1/4 cup pine nuts, toasted

2 Tbsp finely chopped flat leaf parsley

In a medium bowl, combine couscous with salt and pepper and mix thoroughly.

In a medium saucepan, add broth, water and 2 Tbsp of olive oil.  Place on the stove over medium high heat and bring to a boil, uncovered.

When the liquid has come to a boil, carefully pour it over the couscous, mixing gently with a silicone spatula to combine. Fold in the raisins and cover the bowl with plastic wrap, set aside until the couscous has absorbed the liquid and the grains are tender, about 10 minutes. Add pine nuts and parsley.  Taste and adjust seasoning with salt, pepper, and olive oil and serve.

The notes included with the recipe from Sur la table further states:

     Not only delicious in flavor, this recipe is easy to make and versatile.  You can substitute pistachios for the pine nuts or add cranberries instead of raisins.  This recipe is a perfect accompaniment with a range of vegetables, meats, pork, chicken or fish -- or just on its own!

Yield: 4 servings