Simple Couscous

This undated photo provided by America's Test Kitchen in December 2018 shows Simple Couscous with Dates and Pistachios in Brookline, Mass. This recipe appears in the cookbook "Complete Mediterranean." (Daniel J. van Ackere/America's Test Kitchen via AP)

Servings: 6

Start to finish: 45 minutes

2 tablespoons extra-virgin olive oil

2 cups couscous

1 cup water

1 cup chicken or vegetable broth

Salt and pepper

Heat oil in medium saucepan over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3 to 5 minutes. Stir in water, broth, and 1 teaspoon salt. Cover, remove saucepan from heat, and let sit until couscous is tender, about 7 minutes. Gently fluff couscous with fork and season with pepper to taste. Serve.

Simple Couscous with Dates and Pistachios:

Increase oil to 3 tablespoons. Add 1/2 cup chopped pitted dates, 1 tablespoon grated fresh ginger, and 1/2 teaspoon ground cardamom to saucepan with couscous. Increase water to 1 1/4 cups. Before serving, stir in 3/4 cup coarsely chopped toasted pistachios, 3 tablespoons minced fresh cilantro, and 2 teaspoons lemon juice.

Nutrition information per serving: 385 calories; 109 calories from fat; 12 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 410 mg sodium; 59 g carbohydrate; 6 g fiber; g sugar; 11 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit Find more recipes like Simple Couscous with Dates and Pistachios in “Complete Mediterranean .”

America’s Test Kitchen provided this article to The Associated Press.