Carrot-Pistachio Couscous


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

We had a creative vegetarian meal at Galleria Ristorante in Cefalù, Sicily, on their lovely back patio beside palm and olive trees, steps from the sea. One memorable couscous dish they served had stewed vegetables with chopped pistachios on top. Pistchios are grown nearby, and I loved the added crunch.


  • 1 red onion (thinly sliced)
  • 5 rainbow carrots (sliced in ovals)
  • 2 cloves garlic (minced)
  • olive oil
  • coarse salt


Sauté on med heat, stirring frequently, about 7 min or until carrots are a bit tender

Cook 1 c (135 g) pearl couscous according to package instructions (which is usually simmering with 1½ c (360 ml) liquid for about 10 min).

I like to use vegetable broth instead of water to add flavor.

Serve Toss the cooked couscous with a bit of olive oil to keep it from clumping, then spread it out on a platter & pile the vegetables on top. Sprinkle the platter with ¼ c (30 g) roasted, salted pistachios that have been coarsely chopped, plus 2 T chopped parsley & lemon wedges to squeeze on top. Serve immediately, while hot.