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