Toasted Israeli Couscous


I found this recipe on Epicurious to o with a lamb roast. I did make a few tweaks and it turned our perfect. The cinnamon really added something special.

1/4 c pine nuts, toasted
2 TBSP butter
2/3 c finely chopped shallots
1 cups Israeli couscous
1 large cinnamon stick
1 dried bay leaves
1 c chicken broth
1/2 c white wine
1 tsp salt
1/2 c minced fresh Italian parsley

Melt butter in a pan over medium heat. Add shallots and sauté until golden. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth, wine 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.

Serves 4.


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