Cinnamon Toasted Israeli Couscous

Toasted Israeli Couscous, also known as pearl couscous, is an easy, tasty side dish. In this recipe, it's lightly flavored with cinnamon and mixed with toasted pine nuts and sautéed shallots.
Cinnamon-Scented Toasted Israeli Couscous with Pine Nuts

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. Or serve it with an easy fish recipe, such as Baked Cod with Panko. Simmered with a cinnamon stick and chicken broth, and mixed with pine nuts, this couscous has a rich, toasted flavor.

How to make cinnamon toasted Israeli couscouse:

Preheat a small skillet over medium heat and add ⅓ cup pine nuts.

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 ⅓ cup finely chopped shallots to the saucepan.

Sauté until the shallots are golden brown, 5-6 minutes. Add 1 ½ cups (8 ounces) Israeli couscous, 1 small piece (or ½ 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 ¾ cups low-salt chicken broth and ½ 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 ¼ cup minced fresh Italian parsley and the toasted pine nuts. Serve.

Other Israeli Couscous recipes:

Cookin' Canuck's Israeli Couscous with Grilled Summer Vegetables

The Bitten Word's Chicken & Israeli Couscous with Tomato & Lemon

Nook & Pantry's Braised Lamb Shanks & Saffron Pearl Couscous

Cinnamon-Scented Toasted Israeli Couscous with Pine Nuts
Adapted from a recipe in Bon Appétit Magazine

⅓ cup pine nuts
2 tablespoon butter
⅓ cup finely chopped shallots
1 ½ cups (8 oz) Israeli couscous
1 small or ½ large cinnamon stick
1 dried bay leaf
1 ¾ cups low-salt chicken broth
½ teaspoon salt
¼ 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 ¼ cup minced fresh Italian parsley and the toasted pine nuts. Serve.

Serves 4 as a side dish.

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