• Ingredients: 29
  • Serves: 8

Pistachio couscous with shelled natural pistachios, water, salt, 10-ounce boxes couscous, packed fresh mint leaves, olive oil, fresh lemon juice.

Ingredients

  • 1/2 cup shelled natural pistachios
  • 4 1/2 cups water
  • 1 tsp. salt
  • 2 10-ounce boxes couscous
  • 1/2 cup packed fresh mint leaves
  • 3 tbsps. olive oil
  • 1 tsp. fresh lemon juice

For dressing

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.

    For this step you will need

  2. Step 2 In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.

    For this step you will need

  3. Step 3 Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.

    For this step you will need

Nutrition information

Calories 356 Carbohydrates 57 g (19%)
Fat 9 g (14%) Protein 11 g (21%)
Saturated Fat 1 g (6%) Sodium 304 mg (13%)
Polyunsaturated Fat 2 g Fiber 4 g (18%)
Monounsaturated Fat 6 g Cholesterol 0