Israeli Couscous With Pine Nuts And Fresh Parsley Recipes

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TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY



Toasted Israeli Couscous with Pine Nuts and Parsley image

Categories     Nut     Side     Sauté     Pine Nut     Fall     Winter     Couscous     Parsley     Bon Appétit

Number Of Ingredients 9

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
1 teaspoon salt
1/2 cup minced fresh Italian parsley

Steps:

  • Melt 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. 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.

ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY



Israeli Couscous With Pine Nuts and Fresh Parsley image

Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).

Provided by COOKGIRl

Categories     Southwest Asia (middle East)

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter, divided
1/2 cup pine nuts
1/2 cup shallot, finely chopped
1 1/2 cups israeli couscous
1/2 large cinnamon stick
1 bay leaf (fresh if you have it!)
1 3/4 cups vegetable broth (or chicken broth)
1/2 teaspoon salt
1/4 cup fresh parsley, minced
1/2 lemon, zest of
1/4 cup raisins
fresh cracked black pepper, to taste

Steps:

  • Melt 1 tablespoon butter in a large saucepan over medium-low heat.
  • Add pine nuts and stir until golden brown. Transfer to a small bowl.
  • Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
  • Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
  • Add broth and salt then bring to a boil.
  • Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
  • Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
  • Optional: add the raisins for a savory/sweet taste.
  • Season with fresh cracked black pepper to taste.

COUSCOUS WITH PINE NUTS



Couscous with Pine Nuts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

ISRAELI COUSCOUS WITH PARSLEY AND SHALLOTS



Israeli Couscous with Parsley and Shallots image

Israeli couscous, found in gourmet shops and many supermarkets, has large, chewy grains. Caramelized shallots, fresh parsley, and lemon juice add loads of flavor.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 15m

Number Of Ingredients 6

Coarse salt and ground pepper
1 cup Israeli (pearl) couscous
1 tablespoon olive oil
8 shallots (about 1/2 pound total), halved and thinly sliced
1/2 cup fresh parsley, coarsely chopped
1 tablespoon fresh lemon juice

Steps:

  • In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.
  • Meanwhile, in a medium skillet, heat oil over medium-high. Add shallots; season with salt and pepper. Cook, stirring frequently, until browned, 3 to 5 minutes. Add to bowl with couscous. Add parsley and lemon juice, and toss. Season with salt and pepper.

Nutrition Facts : Calories 199 g, Fat 4 g, Protein 6 g

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