Pine nut couscous

Pine nut couscous

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 red onion
1 garlic clove
bunch spring onions
50g pine nuts
2 tablespoons olive oil
90ml dry white wine
225ml Vegetable stock
or 225ml Chicken and veal stock
225g couscous
freshly ground black pepper


  1. Halve, peel and finely slice the onion. Peel and crush the garlic. Finely slice the spring onions on the diagonal, including a little of the green part, and set aside.
  2. Toast the pine nuts in a large saucepan until golden, then remove and set aside.
  3. Add the olive oil to the pan, then the onion. Fry over a low to medium heat until the onion has softened and is starting to caramelise, then add the garlic and cook for a further 1 minute. Add the wine and bring to a simmer, then add the stock, bring back to a simmer and simmer for 2 minutes.
  4. Stir in the couscous, remove from the heat and cover the pan with a lid. Leave to stand for 10–15 minutes.
  5. Fork through the couscous to separate the grains, stir in the pine nuts and spring onions and season to taste with salt and pepper.


  • You can also add sultanas and/or chopped dried apricots to the couscous, or toasted pistachio nuts in place of the pine nuts. Stir through at the end, to taste.

    Herbed couscous: Use a yellow rather than a red onion and omit the pine nuts. Finely chop 40 g herbs, such as flat-leaf parsley, mint, chervil, chives or coriander, or a selection, and stir them through the couscous after forking it through. Use only 2 spring onions and add a little lemon juice when seasoning.

    Preserved lemon couscous: Replace the red onion with a yellow onion and omit the pine nuts. Stir through ¼ finely chopped preserved lemon and ½ tablespoon finely chopped parsley at the end, before seasoning.
Leiths School of food and wine
cookery course
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