Couscous with Thyme-Scented Clarified Butter and Toasted Pine Nuts
The many times I contemplated the beautiful jars of oudi in my fridge all led to the same conclusion: couscous. What better than thousands of tiny pasta granules to soak up the flavors of unctuous thyme-infused clarified butter.
Unlike many couscous dishes, this one is not a meal but makes an excellent enhancement to any meal as a starch side or base for a stew or tagine.
COUSCOUS WITH THYME-SCENTED CLARIFIED BUTTER AND PINE NUTS RECIPE
Yield: 4 servings
Prep Time: 5 min
Cook Time: 5 min
1 ½ cups vegetable broth
1 tablespoon thyme-scented clarified butter (substitute ghee or butter)
½ teaspoon dried thyme
½ teaspoon sea salt
1 1/3 cups (7.6 -oz box) instant whole wheat couscous
¼ cup freshly toasted pine nuts
In a medium saucepan, bring the broth, clarified butter, thyme and salt to a boil.
Stir in the couscous. Remove from the heat. Cover and let stand 5 minutes.
Fluff the couscous with a fork. Plate it in the shape of a dome or pyramid. Top it with a crisscross of toasted pine nuts or disperse them all over. Serve warm.