Israeli Couscous With Pine Nuts And Fresh Parsley Recipes

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

Steps:

• 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.

Steps:

• Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
• Set aside to cool.
• In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
• Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
• Remove from heat and let stand 5 minutes. Fluff with fork.
• Put in serving bowl and sprinkle with toasted pine nuts.