Sunday, May 11, 2008

Toasted Israeli couscous with pine nuts & parsley

This is a very simple dish to make. I love Israeli couscous. Due to the size of the pieces (much bigger than "normal" couscous), the flavour from the broth is captured much better. The toasted pine nuts really added a great layer. The cinnamon added only a slight scent and was not overpowering at all.

I will definitely make this again.

Ingredients & Preparation (Recipe from Epicurious, Original from Bon Appétit, December 2004)

  • 5 tablespoons butter, divided
  • 2/3 cup pine nuts (about 3 1/2 ounces)
  • 2/3 cup finely chopped shallots
  • 3 cups (16 ounces) Israeli toasted couscous
  • 1 large cinnamon stick
  • 2 fresh or dried bay leaves
  • 3 3/4 cups canned low-salt chicken broth
  • 1 teaspoon salt
  • 1/2 cup minced fresh Italian parsley

Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.

Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

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