Pistachio, Garlic and Mint Couscous

Directions

1. 1
   Toast the nuts in a saucepot suitable for rice.
2. 2
   Remove to a food processor and finely chop. Reserve.
3. 3
   Add the EVOO and garlic to the pot and stir 1 to 2 minutes.
4. 4
   Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork.