Toasted Israeli Couscous With Pine Nuts And Parsley

2.5 from 2 ratings

Looking for a change in your everyday couscous recipe? Look no further than this one from Israel, which features pine nuts and parsley.This recipe is courtesy of Epicurious.

Servings

servings

Ingredients

5 tablespoon butter, divided
2/3 cup pine nuts (about three-and-a-half ounces)
2/3 cup finely chopped shallots
3 cup (sixteen ounces) israeli toasted couscous
1 large cinnamon stick
2 fresh or dried bay leaves
3 3/4 cup canned low-salt chicken broth
1 teaspoon salt
1/2 cup minced fresh italian parsley

Directions

Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves, and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.