Pistachio and sage couscous

This Pistachio and Sage Couscous is a great side dish for braai’ed fish. Brian will pop down to the harbour and get a whole fish to braai. While he’s braai’ing, I’m preparing the couscous. Couscous is so quick and easy and really versatile. It is a lovely change from pasta or rice or potatoes. It can be enjoyed hot of cold and an excellent side to just about anything grilled. I like to infuse my couscous with as much flavour as possible. Play around with your favourite flavour combinations, just about anything goes.

Pistachio and Sage Couscous

Ingredients

• 1 cup couscous
• 1 cup boiling water
• ½ teaspoon salt
• 2 tablespoons avocado oil for cous cous
• 2 tablespoons avocado oil for sage
• 1 tablespoon unsalted butter
• 3 to 4 sprigs fresh sage leaves
• 2 tablespoons toasted pistachio nuts
• 1 tablespoon toasted Pine nuts
• ½ avocado pear cubed
• 40 g feta cheese crumbled
• Handful of wild rocket torn

Instructions

• Add the couscous to a bowl and pour in the boiling water. Add the salt and oil and fluff with a fork cover with a plate and leave for 10 minutes
  1 cup couscous, 1 cup boiling water, ½ teaspoon salt, 2 tablespoons avocado oil
• In a pan on medium heat add the avocado oil and butter. When bubbling add the sage leaves and fry the sage in the oil until crispy. You can use salted butter, but it can burn so you have to keep and eye on the heat to avoid this happening
  1 tablespoon unsalted butter, 3 to 4 sprigs fresh sage leaves, 2 tablespoons avocado oil
• Add the pistachio nuts and pine nuts and stir to combine
  2 tablespoons toasted pistachio nuts, 1 tablespoon toasted Pine nuts
• Pour over the couscous and fluff again with a fork
• Add a chopped feta cheese and rocket leaves. Check seasoning and add a few cracks of black pepper
  40 g feta cheese, Handful of wild rocket, ½ avocado pear cubed
• Serve with grilled fish, chicken or halloumi

Course: Side Dish