Toasted Israeli Couscous with Pine Nuts and Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 tablespoons butter, divided |
2/3 cup pine nuts (about 3 1/2 ounces) |
2/3 cup finely chopped shallots |
3 cups (16 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:
1. 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.
2. 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.
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