Israeli Couscous

Delicious side dish that can be served with a variety of entrees.  I served this under the roasted stuffed bell pepper recipe from earlier this week!


Serves: 4
Source: Trader Joe's Recipe

3 Tbsp butter, divided
1/2 cup pine nuts
1/2 cup shallots, finely chopped
1 1/2 cups Israeli couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1 3/4 cups chicken broth
1/2 tsp salt
1/4 cup parsley, minced
zest of 1/2 lemon
1.4 cup raisins, optional
Black pepper, to taste

Melt 1 tablespoon butter in a large saucepan over medium-low heat.  Add pine nuts and stir until golden brown.  Transfer to a small bowl.  Melt remaining 2 tablespoons of butter in the same pan over medium heat.  Add shallots and saute until golden.  Add couscous, cinnamon, and bay leaf, and stir often until couscous browns slightly.  Add broth and salt and bring to a boil.  Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.  Remove from heat and stir in parsley, pine nuts, and lemon zest.  Add the raisins for a savory sweet taste.  Season with black pepper to taste. 

Note:  When I serve this with the stuffed bell peppers (on 10.19.10 blog), I hold the raisins since the roasted bell peppers already adds a sweetness to the dish. 

Ratings:
Moe, 9 out 10
Miss J, 10 out 10