Pistachio, Garlic and Mint Couscous

Ingredients

• 1.5 cups chicken stock see 
• 1.5 cups couscous 
• 2 tablespoons evoo 
• 1 cup mint leaves fresh loosely packed
• 2 cloves garlic grated finely chopped
• 0.3 cup pistachios shelled
• 4 servings salt and pepper 

Equipment

• food processor
• pot

Directions

1. Toast the nuts in a saucepot suitable for rice.
2. Remove to a food processor and finely chop. Reserve.
3. Add the EVOO and garlic to the pot and stir 1 to 2 minutes.
4. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.