Herbed Couscous and Pine Nuts

Geoffry Le Cher


I've been on an Israeli couscous kick for a while and here is another addition to the collection. Mighty fine eats here, mister!


★★★★★ 1 vote

5 Min
15 Min
Stove Top


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1 1/4 c
low sodium chicken broth
1 c
israeli couscous
2 Tbsp
italian parsley
2 Tbsp
pine nuts
4 Tbsp
unsalted butter
1/2 c
finely chopped shallots
3” cinnamon stick
turkish bay leaves

How to Make Herbed Couscous and Pine Nuts


  • 1In a saucepan over medium heat, melt 2 tsp of butter. Add pine nuts and sauté until nuts are fragrant and brown (3 minutes). Remove from heat and allow nuts to cool on a paper towel.
  • 2In the same saucepan add the last 2 tbs of butter and melt over medium heat and add shallots and sweat 2 minutes.
  • 3Raise heat to medium high and add couscous, bay leaves and cinnamon stick, stirring constantly. Brown couscous 5 minutes and then chicken broth.
  • 4Raise heat to high and bring mixture to boil. When at a boil, reduce the heat to simmer and cover. Cook 10-15 minutes or until couscous is tender.
  • 5Before service, removed cinnamon stick and bay leaves and fold in parsley and toasted pine nuts.

Printable Recipe Card

About Herbed Couscous and Pine Nuts

Course/Dish: Other Side Dishes
Main Ingredient: Pasta
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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