With crisp Autumn nights upon us, I am starting to pine for warm, comforting dishes. I climbed into my cozy sweatpants and slippers because I simply can’t cook a comforting meal while wearing shorts and sandals. That’s like slipping into a pair of Spandex after using up all of your McDonald’s coupons in one week. It’s just wrong. My husband returned from a business trip to northern California last week (and a trip to Trader Joe’s) with five boxes of Israeli couscous. That keeps him out of the doghouse for at least a month. Israeli couscous, also known as pearl couscous, is significantly larger than its traditional cousin. It is made from semolina flour and is considered to be a pasta. It pairs beautifully with vegetables (see my Israeli Couscous with Grilled Summer Vegetables recipe), meat, and chicken. Simmered with a cinnamon stick and chicken broth, and mixed with pine nuts, this couscous has a rich, toasted flavor.
Toast until the pine nuts are golden brown, about 5 minutes, stirring occasionally. Watch these little guys closely because they will burn in a flash. Set aside.
Set a medium saucepan over medium heat and add 2 tablespoons butter. Add 1/3 cup finely chopped shallots to the saucepan.
Sauté until the shallots are golden brown, 5-6 minutes. Add 1 1/2 cups (8 ounces) Israeli couscous, 1 small piece (or 1/2 large piece) cinnamon stick, and 1 dried bay leaf.
Cook until the couscous is just beginning to brown, stirring frequently, about 5 minutes.
Add 1 3/4 cups low-salt chicken broth and 1/2 teaspoon salt.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the couscous is tender and the liquid is absorbed, 10-12 minutes.
Remove the cinnamon stick and bay leaf. Stir in 1/4 cup minced fresh Italian parsley and the toasted pine nuts. Serve.
Cinnamon-Scented Toasted Israeli Couscous with Pine Nuts
Adapted from a recipe in Bon Appétit Magazine
1/3 cup pine nuts
2 tbsp butter
1/3 cup finely chopped shallots
1 1/2 cups (8 oz) Israeli couscous
1 small or 1/2 large cinnamon stick
1 dried bay leaf
1 3/4 cups low-salt chicken broth
1/2 tsp salt
1/4 cup minced fresh Italian parsley
Preheat a small skillet over medium heat and add pine nuts. Toast until the pine nuts are golden brown, about 5 minutes, stirring occasionally. Set aside.
Set a medium saucepan over medium heat and add butter. Add shallots to the saucepan. Sauté until the shallots are golden brown, 5-6 minutes. Add Israeli couscous, cinnamon stick, and dried bay leaf. Cook until the couscous is just beginning to brown, stirring frequently, about 5 minutes. Add chicken broth and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the couscous is tender and the liquid is absorbed, 10-12 minutes.
Remove the cinnamon stick and bay leaf. Stir in 1/4 cup minced fresh Italian parsley and the toasted pine nuts. Serve.
Cookin' Canuck
Amanda, I'm so glad you enjoyed this. Thanks for letting me know.
Amanda
I made this the other night for some friends who have never had couscous before and we all LOVED it! Thanks for the great recipe – I'll definitely be making this again!
Diana H
This sounds lovely, like a warm comfortable meal. I like the pine nuts and cinnamon.
Simply Life
What a great idea! That looks and sounds amazing!
Velva
This looks beautiful! I Love cous-cous. I can see why hubby will remain out of the dog house for at least a month 🙂
{kiss my spatula}
i love pine nuts in my couscous! such lovely photos!
Family Cuisine Food And Recipe
Nice. Thank you for sharing. Cheers !