I loved this, my wife gave it a meh. This vinaigrette would also be awesome over pork or as a salad dressing.
Adapted from Cooking Light magazine
Ingredients:
3 tablespoons good olive oil
2 tablespoons pistachio, ground
2 tablespoons Parmesan, grated
1 1/2 tablespoons lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup
2 teaspoons Dijon mustard
2 cloves garlic, minced
Pinch of salt
1/4 teaspoon pepper
1 1/2 cups chicken stock
1 cup uncooked couscous
Directions:
1. In a large bowl whisk together all of the ingredients except couscous and chicken stock
2. Meanwhile, in a small pot, bring chicken stock to a boil
3. Once boiling, add couscous, cover and remove from heat
4. After five minute, remove lid and fluff couscous with a fork
5. Add couscous to vinaigrette and evenly coat
6. Serve warm or cold
