• 1/26 Nat Pistachio Day 1

    From Dave Drum@1:229/452 to All on Monday, January 24, 2022 21:18:44
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Couscous w/Pistachios & Apricots
    Categories: Pasta, Fruits, Nuts, Herbs, Citrus
    Yield: 5 Servings

    1/2 c Chopped red onion
    1/4 c Lemon juice
    10 oz Box couscous; abt 1 1/3 c
    2 tb Olive oil; divided
    1 ts Salt; + more to taste
    1/2 c Shelled raw pistachios *
    10 Dried apricots; chopped
    1/3 c Chopped parsley
    2 ts Harissa or Sriracha; opt

    * If you only have access to shelled roasted pistachios,
    use them and skip step 2 in the method instructions.

    Place the chopped onion in a small bowl. Pour the lemon
    juice over the onions, set aside and let the onions soak
    in the lemon juice.

    Toast the pistachios in a small pan on medium-high heat
    until lightly browned and fragrant. (Take care when
    toasting nuts, they can burn quickly if you don't pay
    attention!) Remove from heat and place into a small bowl
    to cool. (Skip this if using pre-toasted pistachios.
    Also, omit or cut back on the salt if the nuts from the
    store are pre-salted.)

    Put 2 cups of water in a medium saucepan and bring to a
    boil. Add one tablespoon of olive oil and one teaspoon of
    salt to the water. Once the salt dissolves, stir in the
    couscous, turn off the heat and cover the pot. Move the
    pot off the hot burner and let the couscous steam,
    covered, for 5-6 minutes.

    Scoop out the couscous into a large bowl and fluff with a
    fork. Stir in the harissa, if using. Stir in the
    pistachios, chopped apricots and parsley. Stir in the red
    onion and lemon juice. Add one more tablespoon of olive
    oil, stir well and add salt to taste. Serve warm or at
    room temperature.

    Yield: Serves 4-6 as a side dish.

    UDD Notes: I made this to go with the cilantro-lime
    chicken I was test flying. The recipes went very well
    together. I only had salted, pre-roasted pistachios in
    the shell available to me. It's a lot of work to shell
    out a half-cup of those. But, it's worth it if you can't
    find just the pistachio meats. I also used cilantro in
    place of the parsley - as I had the rest of a bunch from
    the cilantro-lime chicken that was to go with this dish.

    From: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... 1/4 of all stats (20%) contain calculation errors.

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:3634/12 to All on Wednesday, January 25, 2023 04:57:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Couscous w/Pistachios & Apricots
    Categories: Pasta, Fruits, Nuts, Herbs, Citrus
    Yield: 5 Servings

    1/2 c Chopped red onion
    1/4 c Lemon juice
    10 oz Box couscous; abt 1 1/3 c
    2 tb Olive oil; divided
    1 ts Salt; + more to taste
    1/2 c Shelled raw pistachios *
    10 Dried apricots; chopped
    1/3 c Chopped parsley
    2 ts Harissa or Sriracha; opt

    * If you only have access to shelled roasted pistachios,
    use them and skip step 2 in the method instructions.

    Place the chopped onion in a small bowl. Pour the lemon
    juice over the onions, set aside and let the onions soak
    in the lemon juice.

    Toast the pistachios in a small pan on medium-high heat
    until lightly browned and fragrant. (Take care when
    toasting nuts, they can burn quickly if you don't pay
    attention!) Remove from heat and place into a small bowl
    to cool. (Skip this if using pre-toasted pistachios.
    Also, omit or cut back on the salt if the nuts from the
    store are pre-salted.)

    Put 2 cups of water in a medium saucepan and bring to a
    boil. Add one tablespoon of olive oil and one teaspoon of
    salt to the water. Once the salt dissolves, stir in the
    couscous, turn off the heat and cover the pot. Move the
    pot off the hot burner and let the couscous steam,
    covered, for 5-6 minutes.

    Scoop out the couscous into a large bowl and fluff with a
    fork. Stir in the harissa, if using. Stir in the
    pistachios, chopped apricots and parsley. Stir in the red
    onion and lemon juice. Add one more tablespoon of olive
    oil, stir well and add salt to taste. Serve warm or at
    room temperature.

    Yield: Serves 4-6 as a side dish.

    UDD Notes: I made this to go with the cilantro-lime
    chicken I was test flying. The recipes went very well
    together. I only had salted, pre-roasted pistachios in
    the shell available to me. It's a lot of work to shell
    out a half-cup of those. But, it's worth it if you can't
    find just the pistachio meats. I also used cilantro in
    place of the parsley - as I had the rest of a bunch from
    the cilantro-lime chicken that was to go with this dish.

    From: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "To err is dysfunctional, to forgive co-dependent." -- Berton Averre
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