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.
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.
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.
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.
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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 !