Instructions: This recipe was created to accompany Moroccan Lamb and Quince Stew.

Cooking the couscous in 2 pans prevents lumps from forming.

Preheat oven to 350 F.

On a baking sheet in middle of oven toast pistachios in one layer until golden, about 10 minutes. Once pistachios have cooled, coarsely chop.

In each of two 3-quart saucepans bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes.

Chop mint leaves. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with salt and pepper.

Serves 8.

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