Woodstock Non-GMO All Natural Kosher Pine Nuts Description
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Eat Because It's Good
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Just Nuts
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Holy Moly It's Pignoli
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All Natural
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Non-GMO Verified
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Kosher
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Vegan
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BPA Free Bag
The highest protein content of any nut, pine nuts are a nutritious addition to salads.
Free Of
GMOs, BPA,
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 5
| Amount Per Serving | % Daily Value |
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| Calories | 200 | |
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| Fat Calories | 180 | |
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| Total Fat | 21 g | 32% |
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| Saturated Fat | 1.5 g | 8% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 4 g | 1% |
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| Dietary Fiber | 1 g | 4% |
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| Sugars | 1 g | |
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| Protein | 4 g | |
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| Vitamin A | | 0% |
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| Vitamin C | | 0% |
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| Calcium | | 2% |
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| Iron | | 10% |
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Other Ingredients: Pine nut kernels.
Warnings
Contains: pine nuts.
May contain shell fragments. Packed in a plant that processes peanuts, tree nuts, soy, wheat (gluten), and milk products.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Toasted Spiced Couscous With Roasted Squash
[vc_row][vc_column][vc_column_text]Looking for a couscous recipe that feels a bit festive? This toasted pearl couscous medley brings together sweet delicata squash, tart cherries, roasted almonds, hearty greens and warming spices for a side dish that feels like a holiday hug. It’s vibrant, nourishing and impressive, making any winter dinner or holiday spread feel extra special.
Toasted Spiced Couscous With Roasted Squash
- 1 medium delicata squash
- 2 Tbsp. avocado oil (divided)
- 1/2 tsp. salt
- 1/4 cup shallots (minced)
- 1 cup pearl couscous
- 1-3/4 cup vegetable broth
- 1 cinnamon stick
- Pinch ground nutmeg
- 2 Tbsp. fresh rosemary (chopped)
- 1/3 cup dried tart cherries
- 1/2 cup roasted almonds (chopped or slivered)
- 3 cups kale (or arugula, finely chopped)
- Preheat oven to 425 degrees F. Line rimmed sheet pan with parchment paper and set aside.
- Wash delicata squash and slice in half lengthwise. Scrape out seeds and discard along with any fibrous flesh.
- Place cut side down on cutting board and slice squash into ½-inch slices to make half moons.
- Place squash into small bowl, add 1 Tbsp. avocado oil and ½ tsp. salt and toss to combine.
- Arrange squash on prepared sheet pan. Bake 15 minutes, flip slices over and continue baking additional 15 minutes until golden brown. Remove from oven and set aside.
- While squash roasts, in medium-sized saucepan, add oil and shallots, sauté 2-3 minutes until softened. Add couscous, toss with oil and sauté 2 minutes to toast lightly.
- Add vegetable broth, cinnamon stick and nutmeg. Bring to boil, turn heat to simmer, cover and cook 12 minutes.
- Remove lid from saucepan and add rosemary, cherries, ¼ cup of almonds and kale or arugula; toss to combine. Cover saucepan and cook 3-5 minutes until greens are wilted. Taste and adjust seasonings as needed.
- Serve warm on a platter topped with delicata squash slices, remaining chopped nuts and a few rosemary sprigs.
Chef’s Tips:
• Use toasted pinenuts or walnuts instead of almonds, or omit nuts altogether.
• Use minced dried apricots or dried cranberries, instead of dried cherries.
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