How to Make Couscous With Pecans

Couscous, the "pasta of North Africa," is rolled, steamed, and dried bits of semolina, a type of wheat. It goes well with chicken and fish dishes and is a snap to prepare. This recipe serves 4.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• 1 Heavy Saucepans With Cover
• Wooden Spoons
• 1 1/2 cups couscous
• 1/2 cup pecans - toasted lightly and chopped
• 1/2 cup chopped scallion greens
• 3 tbsp. vegetable oil
• 2 1/4 cups water

1. In a heavy saucepan, bring water and vegetable oil to a boil.
2. Stir in the couscous, salt and pepper to taste.
3. Remove the pan from the heat.
4. Let the couscous mixture stand, covered, for 5 minutes.
5. Fluff it with a fork, and stir in the scallion greens and toasted pecans.

Tips & Warnings

• Couscous can be served hot or cold.
• If you see couscous with different "grains," choose medium couscous for everyday cooking.
• To toast nuts, place them on a cookie sheet in a 350 degree oven for 5-7 minutes, or until they smell toasty.