Israeli Couscous with Pine Nuts and Parsley

This has so many fantastic flavors that mesh beautifully together. I used a Trader Joe’s brand of Israeli couscous,  but any will do. The recipe is actually from the back of the box and really didn’t take much time to prepare.  I was never a really big fan of regular couscous and it’s grainy texture, but Israeli couscous is more like a tiny pasta–love it! It’s already a new favorite at the homestead.

INGREDIENTS:
3 Tbs butter, divided (Earth Balance)
1/2 C pine nuts
1/2 C shallots, finely chopped
1-1/2 C Israeli couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1-3/4 C vegetable broth
1/2 tsp salt
1/4 C parsley, minced (I just chopped it)
zest of 1/2 lemon (I didn’t have so I just used about 1/2 tsp of lemon juice)
1/4 C raisins (optional–and I didn’t use)
Black pepper, to taste

DIRECTIONS:
Melt 1 tablespoon Earth Balance in a saucepan over medium-low eat. Add the pine nuts and stir until golden brown. Transfer to a small bowl.

Melt remaining 2 tablespoons of Earth Balance in the same pan over medium heat. Add shallots and saute until golden. Add couscous, cinnamon stick, and bay leaf and stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender. (This took less than 10 minutes). Remove from heat (this is where I fished out the bay leaf and cinnamon stick and discarded them) and stir in parsley, pine nuts, and lemon zest. Add the raisins for a savory sweet taste. Season with black pepper to taste.

Enjoy!