Israeli Couscous with Pine Nuts and Parsley
Imagine a dish that effortlessly marries the nutty flavor of toasted pine nuts with the bright freshness of parsley, all while being enveloped in the delightful chewiness of Israeli couscous. This Israeli Couscous with Pine Nuts and Parsley is not only a feast for the eyes but also a wholesome addition to your dinner table. Perfect as a side or a light main dish, it brings a touch of Mediterranean flair that is sure to impress.
Why This Recipe Belongs in Your Rotation
This recipe stands out because it’s incredibly versatile. Whether you’re serving it alongside grilled chicken or as part of a vegetarian feast, it complements a variety of flavors. The subtle warmth from the cinnamon stick and bay leaf infuses the couscous, while the lemon zest adds a refreshing pop that brightens the entire dish. Plus, it’s simple to prepare and can be made in under 30 minutes, making it a perfect choice for busy weeknights or last-minute gatherings.
What to Buy
- Israeli Couscous: Look for small, pearl-like pasta that offers a chewy texture.
- Pine Nuts: These should be fresh and lightly toasted for the best flavor.
- Shallots: They provide a mild onion flavor; you can substitute with green onions if needed.
- Fresh Parsley: Always opt for fresh herbs to enhance the dish’s flavor.
- Chicken Broth: Use low-sodium broth to control the saltiness of the dish.
- Golden Raisins: These add a touch of sweetness; feel free to swap with dried cranberries for a different flavor.
- Cinnamon Stick and Bay Leaf: Essential for infusing aromatic flavors.
Hardware & Gadgets
- Medium saucepan: Ideal for cooking the couscous and broth.
- Wooden spoon: Perfect for stirring without scratching your cookware.
- Measuring cups and spoons: For accurate ingredient measurement.
- Skillet: For toasting the pine nuts and sautéing shallots.
Israeli Couscous with Pine Nuts and Parsley: From Prep to Plate
Step 1: Toast the Pine Nuts
In a dry skillet over medium heat, add the pine nuts. Stir frequently for about 3-5 minutes, or until they are golden and fragrant. Be careful; they can burn quickly if left unattended.
Step 2: Sauté the Shallots
In the same skillet, add 1 tablespoon of butter. Once melted, add the chopped shallots and sauté until they are translucent, about 2-3 minutes.
Step 3: Cook the Couscous
In a medium saucepan, combine 1 cup of Israeli couscous, 1 whole cinnamon stick, 1 whole bay leaf, and 1 cup of chicken broth. Add 1 teaspoon of salt and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 10 minutes, or until the couscous is tender and the liquid has been absorbed.
Step 4: Combine Ingredients
Remove the bay leaf and cinnamon stick from the couscous. Fluff with a fork, then mix in the sautéed shallots, toasted pine nuts, and 2 tablespoons of freshly chopped parsley. Add the zest of 1 medium lemon and ½ cup of golden raisins for a sweet contrast.
Step 5: Serve and Enjoy
Transfer the couscous mixture to a serving dish and garnish with additional parsley if desired. Serve warm and watch it disappear!
Seasonal Flavor Boosts
- Add roasted vegetables, such as bell peppers or zucchini, for a hearty twist.
- Incorporate spices like cumin or coriander for an extra layer of flavor.
- Mix in cooked chickpeas for added protein and texture.
- Top with crumbled feta or goat cheese for a creamy finish.
What Not to Do
- Don’t skip toasting the pine nuts; it enhances their flavor significantly.
- Avoid overcooking the couscous, as it can become mushy.
- Don’t use stale or old raisins; fresh ones will add the best sweetness.
- Don’t forget to remove the cinnamon stick and bay leaf before serving.
Storage & Reheat Guide
This Israeli Couscous with Pine Nuts and Parsley stores well in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water or broth to the couscous and warm it in the microwave or on the stovetop until heated through. The flavors will continue to develop, making this dish even better the next day!
Troubleshooting Q&A
What if my couscous is mushy?
If your couscous turns out mushy, it may have been overcooked. Next time, keep an eye on the cooking time and make sure to check for doneness before the suggested time.
How can I make this dish vegetarian?
To make this dish vegetarian, simply substitute the chicken broth with vegetable broth and proceed with the recipe as directed.
Can I use regular couscous instead of Israeli couscous?
While you can use regular couscous, the texture will be different. Israeli couscous is larger and chewier, providing a better overall bite in this recipe.
What if I can’t find pine nuts?
If pine nuts are unavailable, consider using chopped walnuts or almonds as a substitute. Just make sure to toast them for that extra flavor boost!
Before You Go
This Israeli Couscous with Pine Nuts and Parsley is a delightful addition to any meal, offering a unique combination of flavors and textures that is hard to resist. With its ease of preparation and adaptability, it’s sure to become a staple in your culinary repertoire. So the next time you’re looking for a quick and satisfying dish, remember this one—and enjoy every flavorful bite!
Israeli Couscous with Pine Nuts and Parsley
Ingredients
Equipment
Method
- In a dry skillet over medium heat, add the pine nuts. Stir frequently for about 3-5 minutes, or until they are golden and fragrant. Be careful; they can burn quickly if left unattended.
- In the same skillet, add the butter. Once melted, add the chopped shallots and sauté until they are translucent, about 2-3 minutes.
- In a medium saucepan, combine the Israeli couscous, cinnamon stick, bay leaf, chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes, or until the couscous is tender and the liquid has been absorbed.
- Remove the bay leaf and cinnamon stick from the couscous. Fluff with a fork, then mix in the sautéed shallots, toasted pine nuts, chopped parsley, and lemon zest along with the golden raisins.
- Transfer the couscous mixture to a serving dish and garnish with additional parsley if desired. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add roasted vegetables for a hearty twist.
- Mix in cooked chickpeas for added protein.
