Toasted Couscous with Toasted Pine Nuts, Parsley and Thyme

Couscous is just about the simplest side dish you can make. If you can boil water then you can make couscous. It can be customized in dozens, maybe hundreds of ways. I get amused when I walk down the aisle in the grocery story and see the section with couscous mixes. These mixes add some extra flavoring (and a heap of sodium) in exchange for doubling the cost of the base ingredient. Free yourself from the preboxed couscous mix; it’s so easy.

By the way, don’t confuse couscous with Israeli (or pearl) couscous. Couscous is made from semolina and water and, uncooked, looks a bit like course sand while Israeli couscous looks a bit like those hard white balls they decorate cakes with and is more akin to pasta. I have a recipe using Israeli couscous elsewhere on this site if you are interested.

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