Recipe information
Yield
8 Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.