Israeli Couscous with Pine Nuts
Israeli couscous with pine nuts
It’s been a while since I posted a couscous concoction, my breakfast couscous, so I figured it was time to have couscous for dinner. This side dish makes for a great alternative to rice, and will cook up in less time. It goes well with any kind of meat – pork chops, chicken breasts, or steak, but would also go nicely with tofu or black beans for all you vegetarians.
Israeli couscous is also known as pearl couscous, but I like saying Israeli – it just sounds more fun and exotic. Israeli couscous is larger than it’s common form, so it will absorb more flavor and will make it chewier. Add in shallots, pine nuts and bay leaves, and it really makes these little morsels melt in your mouth. I love the pine nuts because it gives the mixture a nice crunch.
Ingredients
- 1 cup Israeli couscous
- 2 cups organic chicken broth
- 1 bay leaf
- 1 teaspoon sea salt
- 2 shallots, minced
- 1/4 cup toasted pine nuts
- Olive oil
Directions
- In a large sauce pan saute shallots with a drizzle of olive oil until translucent
- Pour in couscous and stir in with shallots until lightly toasted
- Pour in chicken broth, sea salt, and bay leaf and bring to a boil
- Reduce heat and simmer for 20 minutes or until liquid is absorbed
- Sprinkle with toasted pine nuts
