- 5 tablespoons butter, divided
- 2/3 cup pine nuts (about 3 1/2 ounces)
- 2/3 cup finely chopped shallots
- 3 cups (16 ounces) Israeli toasted couscous
- 1 large cinnamon stick
- 2 fresh or dried bay leaves
- 3 3/4 cups canned low-salt chicken broth (or vegetable stock)
- 1 teaspoon salt
- 1/2 cup minced fresh Italian parsley
DirectionsMelt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
Melt remaining 4 tablespoons butter in same pan over medium heat (you can totally use evoo and cut down on the amount of butter here because I think 4 tbsp is verging on excessive). Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth 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.