In a small sauté pan, place pistachios over medium low heat. Toast pistachios for 2 – 3 minutes, shaking pan frequently to avoid burning them. Set aside.
In a small pot, pour 1 cup boiling water over couscous. Cover tightly and let sit until tender, 5 minutes. Fluff with a fork. In a medium bowl, combine shredded chicken, pistachios, orange, mint, oil and vinegar. Season to taste with salt and pepper. Toss couscous with chicken mixture and enjoy!
Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.