Toasted Israeli Couscous with Pine Nuts and Parsley

Looking for a change in your couscous routine? Try this recipe


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.


  • 5 Tablespoons butter, divided
  • 2/3 Cups pine nuts (about three-and-a-half ounces)
  • 2/3 Cups finely chopped shallots
  • 3 Cups (sixteen ounces) Israeli toasted couscous
  • 1 large cinnamon stick
  • 2 fresh or dried bay leaves
  • 3 3/4 Cups canned low-salt chicken broth
  • 1 Teaspoon salt
  • 1/2 Cup minced fresh Italian parsley


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.

Couscous Shopping Tip

Look for whole wheat couscous for a healthier alternative.

Couscous Cooking Tip

For added flavor, heat cous cous in chicken stock or saute some carrot and onion in butter before adding water.