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Toasted Israeli Couscous with Pine Nuts and Parsley
Nb persons: 10
Yield:
Preparation time: 30 minutes
Total time: 30 minutes
Source:
| 5 Tbsp | butter, divided |
| 3 1/2 oz | pine nuts, (about 2/3 cup) |
| 2/3 cup | shallots, finely chopped |
| 1 lb | Israeli toasted couscous, (about 3 cups) |
| 1 | cinnamon stick, large |
| 2 | bay leaves |
| 30 oz | chicken broth, (about 3 3/4 cups) |
| 1 teaspoon | salt |
| 1/2 bu | parsley, Flat Leaf, minced |
| black pepper, to taste |
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 saute 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 to taste.
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