Israeli Couscous With Pine Nuts and Fresh Parsley

4.50 (5)
⏱ 33 mins 🍽 6 serving(s) 🏷 Southwest Asia (middle East)

This savoury Israeli couscous dish is a wonderful side, toasted with pine nuts and shallots before being simmered in broth with a cinnamon stick and bay leaf. It is finished with fresh parsley and lemon zest for a bright, herby flavour. Raisins can be added for a sweet contrast. The recipe serves six and is ready in about 33 minutes.

Israeli Couscous With Pine Nuts and Fresh Parsley

Ingredients

  • 3 tablespoons butter, divided
  • 1/2 cup pine nuts
  • 1/2 cup shallot, finely chopped
  • 1 1/2 cups israeli couscous
  • 1/2 large cinnamon stick
  • 1 bay leaf (fresh if you have it!)
  • 1 3/4 cups vegetable broth (or chicken broth)
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley, minced
  • 1/2 lemon, zest of
  • 1/4 cup raisins
  • fresh cracked black pepper, to taste

Method

  1. Place one tablespoon of butter in a large saucepan and melt it.
  2. Toast the pine nuts in the butter, stirring frequently, until they turn a golden colour, then move them to a separate bowl.
  3. Melt the rest of the butter, which is two tablespoons, in the same pan.
  4. Cook the chopped shallots until golden, then mix in the couscous, cinnamon stick, and bay leaf, continuing to stir until the couscous takes on a light brown hue.
  5. Pour in the broth and add the salt, then bring the mixture up to a boil.
  6. Lower the heat, put a lid on the pan, and let it simmer for about 10 minutes until the couscous is tender and has absorbed all the liquid.
  7. Take the pan off the heat and fold in the minced parsley, the reserved toasted pine nuts, and the lemon zest.
  8. If you like, stir in the raisins for a touch of sweetness.
  9. Finish the dish by adding freshly cracked black pepper according to your preference.

Nutrition (per serving)

Sodium252700 mg

Recipe details

CategorySouthwest Asia (middle East)
AuthorCOOKGIRl