Pistachio Couscous

• 1/4 cup pistachios, shelled
• 2 1/2 cups low sodium chicken broth (or use vegetable broth)
• 1/2 teaspoon salt
• 1 (10 ounce) box couscous
• 1/8 - 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon juice
• ground pepper, to taste

1. Preheat oven to 350u0b0F On a baking sheet using the middle rack of the oven toast pistachios in one layer until golden, about 10 minutes. Remove from oven and let cool. Once cooled, coarsely chop. You do want them very coarse so the texture is prevalent in the couscous.
2. In a 3-quart saucepan bring broth and salt to a boil. Stir in the box of couscous and let stand, covered, off heat 5 minutes.
3. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with pepper.

pistachios, chicken broth, salt, couscous, mint, olive oil, lemon juice, ground pepper

Taken from www.food.com/recipe/pistachio-couscous-425485 (may not work)