Israeli Couscous With Pecans
- Reviews 2
Ready In: 30 mins
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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