Israeli Couscous with Hazelnuts

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

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.

Click here for printable recipe.