Toasted Israeli Couscous With Pine Nuts And Parsley

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


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 saute 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.


Bon Appetit


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