Couscous with Pine Nuts and Capers

The other week my friend and coworker Judy asked me what I thought about capers. I told her I loved capers but the more I thought about them the fewer dishes with capers I could come up with. Since then, I’ve been searching for new recipes that include capers – like this quick and tasty side dish of couscous. There is no quicker side dish than couscous. I suggest making it right when your guests arrive and fluffing it before you sit down!

Couscous with Pine Nuts and Capers


  • 2 cups couscous
  • 2 and a half cups chicken broth (you can also use water or veggie stock)
  • 1 tablespoon butter
  • 1/4 to 1/2 cups pine nuts
  • 1/4 cup capers
  • 1 tablespoon fresh thyme
  • 2 or 3 tomatoes, chopped

Assembly: Toast pine nuts in a dry pan on low to bring out flavors then set aside. Bring chicken broth to a boil with butter – add couscous and stir. Cover and remove from heat. Meanwhile, saute the tomatoes and thyme in a splash of olive oil. Fluff the couscous with a fork (it takes about five minutes to cook) and add tomatoes, capers, and pine nuts.


  1. Okay, the real obvious & unspoken question that must be answered here is WHAT DOES JUDY THINK ABOUT CAPERS? Any chance we can get her response on video and post it to youtube? 😉

  2. Capers are wonderful in Salads, as in Tuna Nicoise, and Penne Puttanesca with olives, tomatoes, garlic, basil, hot red pepper flakes,optional Anchovy, EVOO…some great foccacia to sop it up (Good luck finding that in town…or in the USA) and Heaven!

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