Israeli Couscous With Pecans
photo by Lori Mama
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 tablespoons butter, divided
- 1⁄2 cup pecans, chopped
- 1⁄2 onion, chopped
- 1 1⁄2 cups israeli couscous
- 1⁄2 large cinnamon stick
- 1 dried bay leaf
- 1 3⁄4 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄4 cup fresh parsley, minced
- 1⁄2 lemon, zest of
- black pepper
directions
- Melt 1 tablespoon butter in a large saucepan over medium low heat.
- Add pecans and stir until golden brown. Transfer to small bowl.
- Melt remaining 2 tablespoons of butter in the same pan over medium heat. Add onions and saute until couscous browns slightly.
- Add broth and salt and bring to a boil.
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.
- Remove from heat and stir in parsley, pecans and lemon zest.
- Season with black pepper to taste.
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Reviews
-
The instructions on this recipe don't show all the ingredients. I assumed that the cinnamon stick and bay leaf cooked with the couscous and broth. It really needed the lemon zest and parsley to give it some flavor. It is rather bland even with the spices but as it cooled it became more flavorful. I really liked the pecans in it too. I would make this again, but cut down the recipe since only two of us were eating this.
RECIPE SUBMITTED BY
I like food that is fresh and easy to prepare, with a minimum of ingredients. I like to grow my own tomatoes every summer, and especially like trying new seed varieties. There's nothing like a home grown tomato!
I share my home with my husband, two dogs (a vizsla and a chow/shep mix), two cats, and lots of African and South American fish.