Name: Couscous with Dates and Pistachios
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 3 tablespoons unsalted butter; 2 cups couscous; 1 tablespoon finely grated fresh ginger; 1/2 teaspoon ground cardamom; 1/2 cup chopped dates; 1 1/4 cups water; 1 cup low-sodium chicken broth; 1 teaspoon table salt; 3/4 cup coarsely chopped pistachios, toasted; 3 tablespoons minced fresh cilantro leaves; 2 teaspoons lemon juice; Ground black pepper

Why This Recipe Works

The “pilaf method” allowed the couscous in our recipe to brown gently and uniformly, and cook up fluffy and separate. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted, and by using dates and pistachios for textural and flavor contrast.

Instructions

Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous, ginger, cardamom, and dates and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in pistachios, cilantro, and lemon juice, season with pepper to taste, and serve.