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Recipe for couscous with pine nuts, lemon, and parsley

Serves 4

¼cup pine nuts
2cups water
1tablespoon butter
Salt and pepper, to taste
1cup couscous
3scallions, thinly sliced
¼cup chopped fresh parsley
1cup frozen peas (rinsed under cold water)
Grated rind and juice of 1 lemon
1tablespoon olive oil

1. In a dry skillet over medium-high heat, toast the pine nuts, shaking the pan constantly, for 5 minutes or until they are golden; remove from the pan and set aside.

2. In a saucepan, bring the water, butter, and a pinch of salt to a boil. Add the couscous and return to a simmer. Remove from the heat, cover the pan, and set aside for 5 minutes or until all the water is absorbed. Fluff with a fork.

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3. Transfer couscous to a bowl. Add the pine nuts, scallions, parsley, peas, lemon rind and juice, olive oil, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like. Sydney Oland

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