Herb, Raisin, and Pistachio Couscous

Category, CuisineDifficultyBeginner

Yields10 Servings
Prep Time15 minsCook Time16 minsTotal Time31 mins
 1 tbsp tablespoon olive oil
 30 g grams butter
 ½ small red onion, finely diced
 ½ cup cup raisins
 ¼ cup cup pine nuts
 ½ cup cup pistachio kernels, toasted
 10 ½ cups cups chicken stock
 5 ½ cups cup couscous
  cup cup chopped fresh mint leaves
  cup cup chopped fresh coriander
  cup cup chopped fresh parsley
 pomegranate, seeds (optional)
1

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions.

2

Place a large Weber Ware Casserole Dish (without lid) on the cooking grill and preheat your barbecue on high for 10 minutes. Once the barbecue has preheated, adjust the burner(s) to medium.

3

Add the olive oil, butter, and onion to the casserole dish, and cook until the onion is soft, 2 to 3 minutes, stirring as required. Add the raisins, pine nuts, and pistachios and cook until the nuts are toasted, a further 5 to 7 minutes.

4

Add the chicken stock and place the lid on the casserole dish (vent closed). Cook until the chicken stock comes to a boil, about 6 minutes.

5

Turn off the barbecue. Using the detachable handles or heatproof gloves, remove the casserole dish from the barbecue. Stir in the couscous, cover with the casserole lid, and leave for 10 minutes. Fluff with a silicon spoon. Set aside to cool.

6

Stir through the mint, coriander, and parsley. Top with the pomegranate seeds, if using.

Ingredients

 1 tbsp tablespoon olive oil
 30 g grams butter
 ½ small red onion, finely diced
 ½ cup cup raisins
 ¼ cup cup pine nuts
 ½ cup cup pistachio kernels, toasted
 10 ½ cups cups chicken stock
 5 ½ cups cup couscous
  cup cup chopped fresh mint leaves
  cup cup chopped fresh coriander
  cup cup chopped fresh parsley
 pomegranate, seeds (optional)

Directions

1

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions.

2

Place a large Weber Ware Casserole Dish (without lid) on the cooking grill and preheat your barbecue on high for 10 minutes. Once the barbecue has preheated, adjust the burner(s) to medium.

3

Add the olive oil, butter, and onion to the casserole dish, and cook until the onion is soft, 2 to 3 minutes, stirring as required. Add the raisins, pine nuts, and pistachios and cook until the nuts are toasted, a further 5 to 7 minutes.

4

Add the chicken stock and place the lid on the casserole dish (vent closed). Cook until the chicken stock comes to a boil, about 6 minutes.

5

Turn off the barbecue. Using the detachable handles or heatproof gloves, remove the casserole dish from the barbecue. Stir in the couscous, cover with the casserole lid, and leave for 10 minutes. Fluff with a silicon spoon. Set aside to cool.

6

Stir through the mint, coriander, and parsley. Top with the pomegranate seeds, if using.

Herb, Raisin, and Pistachio Couscous
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