Your_Home_and_Garden_-_July_2019

LEMONPISTACHIO COUSCOUS
SERVES 4

INGREDIENTS
1 cupcouscous
¾cupboilingwater
2 tspfinelygratedlemon zest
¼cuplemonjuice
2 tspoliveoil
1 clovegarlic,crushed
1 smallredonion,finelychopped
½cuppistachios,dry-fried until fragrant
½ cup shredded mint

1 Combinefirstfouringredientsinbowl.
Cover;standfor5 minutesoruntilliquidis
absorbed, fluffing with a fork occasionally.

2 Heatoilandfrygarlicandonionuntil
softened.Chopnutsandstirinto couscous
with onion mixture and mint.

CHEESYPESTO POLENTA

SERVES 4

INGREDIENTS

2 Tbspfinelygratedparmesan

2 Tbsppinenuts

2 Tbspoliveoil

1 clovegarlic,crushed

1 cupfirmlypackedbasilleaves

2 ⅓cupsmilkmixed with 2 ⅓ cups water

1 cuppolenta

½cupfinelygrated parmesan

30g butter

1 Blend first five ingredients to paste (pesto).

2 Addmilkmixtolargepan;bringtoboil.

Graduallyaddpolenta;cook,stirring,until

slightlythickened.Simmerfor 20 minutes

oruntilthickened,stirringconstantly.Stirin

parmesan, butter and pesto. Season.•

TIP

If youdon’twantto

makeyourownpesto,

use95gofthestore-

boughtvariety.

yhg| 137

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