Israeli couscous with pine nuts and parsley

[nverland]

Israeli couscous with pine nuts and parsley
Yield: 4 servings
Prep Time: 10 min Cook Time: 10 min

Ingredients:
1 tablespoon butter
1/2 cup chopped shallots
1 1/2 cups Israeli couscous
1 cinnamon stick
1 bay leaf
1 3/4 cups chicken or vegetable broth
1/2 teaspoon salt
2 tablespoons freshly chopped parsley
1/3 cup pine nuts, toasted (see *Tips below)
Zest of 1/2 lemon
1/4 to 1/3 cup golden raisins

Directions:
1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until golden. Add couscous, cinnamon stick and bay leaf, and stir often until the couscous browns slightly. Add the broth and the salt, and bring to a boil. Reduce the heat to low, cover and simmer until the liquid is absorbed and couscous is tender (about 10 minutes or so).

2. Remove the pan from heat and stir in parsley, pine nuts, lemon zest and raisins.

Tips:
*To toast the pine nuts, heat a skillet to medium. Add the pine nuts to the pan and stir often until they begin to turn golden. Remove the pine nuts to a bowl or a paper towel to cool.