Recipe by COOKGIRl
Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).
- 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
Directions See How It's Made
- Melt 1 tablespoon butter in a large saucepan over medium-low heat.
- Add pine nuts and stir until golden brown. Transfer to a small bowl.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
- Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
- Add broth and salt then bring to a boil.
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
- Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
- Optional: add the raisins for a savory/sweet taste.
- Season with fresh cracked black pepper to taste.