Couscous with pistachio and lemon
- 150 g of precooked couscous
- One organic lemon
- 60 g of Damiano organic shelled pistachios
- 2 tablespoons of Damiano organic pistachio paste
- Extra virgin olive oil
Put the couscous in a bowl.
Boil 120 ml of water with a pinch of salt. Pour the water into the bowl with couscous and cover it for 5 minutes. After 5 minutes, crumble the couscous using a fork and add one tablespoon of extra virgin olive oil, shelled pistachios and grated lemon skin.
Press the lemon juice, filter it to take away all the seeds. Mix the lemon juice with pistachio paste, season with some salt and pepper, it should have a soft and creamy consistency. Add some water if the sauce is too dense.
Serve the couscous – warm or cold – with some pistachio sauce on side in order to enrich the flavour.