Serves: 4
Total Calories: 122
In a small sauté pan over medium heat, toast the pine nuts, stirring occasionally, until golden brown, about 5 minutes. Set aside.
In a medium saucepan combine the orange juice, raisins, butter, lime juice, ginger, salt, and pepper along with 1/2 cup water. Bring to a boil over high heat. Add the couscous, stir briefly, cover and remove from the heat. Allow the couscous to absorb the liquid for 5 to 10 minutes. Fluff the couscous with a fork and transfer to a serving dish. Add the toasted pine nuts and chopped mint. Stir gently. Serve warm or at room temperature.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Raisin-Pine Nut Couscous recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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