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Homemade Israeli Couscous with Pine Nuts and Parsley photo

Israeli Couscous with Pine Nuts and Parsley

This Israeli Couscous with Pine Nuts and Parsley is a vibrant, quick dish that combines nutty, toasted flavors with fresh herbs!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Israeli couscous
  • 1 tablespoon butter for sautéing shallots
  • 1 cup chicken broth low-sodium
  • 1 whole cinnamon stick
  • 1 whole bay leaf
  • 1 teaspoon salt
  • ½ cup golden raisins
  • 2 tablespoons fresh parsley chopped
  • 1 medium lemon zest
  • ½ cup pine nuts toasted
  • 1 medium shallot chopped

Equipment

  • Medium saucepan
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Instructions
  1. 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.
  2. In the same skillet, add the butter. Once melted, add the chopped shallots and sauté until they are translucent, about 2-3 minutes.
  3. 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.
  4. 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.
  5. 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.