Ingredients Jump to Instructions ↓

  1. 5 tablespoons butter, divided

  2. 2/3 cup pine nuts (about 3 1/2 ounces)

  3. 2/3 cup finely chopped shallots

  4. 3 cups (16 ounces) Israeli toasted couscous

  5. 1 large cinnamon stick

  6. 2 fresh or dried bay leaves

  7. 3 3/4 cups canned low-salt chicken broth

  8. 1 teaspoon salt

  9. 1/2 cup minced fresh Italian parsley

Instructions Jump to Ingredients ↑

  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. 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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