Pistachio, Garlic and Mint Couscous

• 1/3 cup shelled pistachio nuts
• 2 tablespoons EVOO
• 2 cloves garlic, grated or finely chopped
• 1 1/2 cups chicken stock
• 1 1/2 cups couscous
• Salt and pepper
• 1 cup loosely packed fresh mint leaves

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

nuts, evoo, garlic, chicken stock, couscous, salt, mint leaves

Taken from www.foodnetwork.com/recipes/rachael-ray/pistachio-garlic-and-mint-couscous-recipe.html (may not work)