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


  • 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
  • 1
    3” cinnamon stick
  • 3
    turkish bay leaves

How to Make Herbed Couscous and Pine Nuts


  1. In 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.
  2. In the same saucepan add the last 2 tbs of butter and melt over medium heat and add shallots and sweat 2 minutes.
  3. Raise heat to medium high and add couscous, bay leaves and cinnamon stick, stirring constantly. Brown couscous 5 minutes and then chicken broth.
  4. Raise 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.
  5. Before 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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