2.5
2 ratings

Toasted Israeli Couscous with Pine Nuts and Parsley

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

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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.

Ingredients

  • 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

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.

Nutritional Facts
Servings4
Calories Per Serving766
Total Fat32g49%
Sugar3gN/A
Saturated11g54%
Cholesterol38mg13%
Protein23g46%
Carbs99g33%
Vitamin A154µg17%
Vitamin B120.3µg4.3%
Vitamin B60.3mg13.7%
Vitamin C12mg21%
Vitamin D0.3µg0.1%
Vitamin E3mg13%
Vitamin K137µg100%
Calcium75mg8%
Fiber8g32%
Folate (food)52µgN/A
Folate equivalent (total)52µg13%
Iron4mg22%
Magnesium119mg30%
Monounsaturated9gN/A
Niacin (B3)8mg41%
Phosphorus415mg59%
Polyunsaturated9gN/A
Potassium656mg19%
Riboflavin (B2)0.2mg13.4%
Sodium670mg28%
Thiamin (B1)0.3mg19.4%
Trans0.6gN/A
Zinc3mg19%