I’ve never had Israeli Couscous before. On a recent trip to Trader Joes I spotted a
box of it on the shelf and thought let’s give it a try. On the back of the box was a recipe to
prepare it with Pine Nuts and Parsley.
Being that I didn’t have any pine nuts, I decided to substitute
hazelnuts and adjust a few of the other ingredients as well. I will definitely make this again. It is sweet and savory at the same time, full
of flavor, and delectable! Give it a try
– quite different from regular couscous; almost more pasta like.
Ingredients:
3 tablespoons butter
½ white onion, finely chopped
3 bay leaves
¼ teaspoon cinnamon
1 ½ cups Israeli Couscous
2 cups chicken broth (for vegan/vegetarian recipe substitute vegetable broth)
¼ cup raisins
Handful of chopped fresh flat-leaf parsley
Handful of chopped fresh basil
1/3 cup hazelnuts, toasted and rough chopped
1/3 cup hazelnuts, toasted and rough chopped
Zest of one lemon
Salt & Pepper to taste
Directions:
Melt the butter in a soup pot; add the chopped onions and
sauté until almost translucent.
Add the bay leaves, cinnamon and couscous. Sauté until the couscous just begins to
brown.
Add the chicken broth, parsley and raisins. Bring to a boil. Reduce heat, cover and simmer until the
chicken broth is absorbed.
Add the basil, hazelnuts and lemon zest. Salt and Pepper to taste. Serve and enjoy as
a side dish or as your main course with a salad.
1 comment:
Simply awesome tasting. This recipe is a keeper and a must to try.
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