Israeli Couscous With Pine Nuts And Fresh Parsley

• 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

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

butter, pine nuts, shallot, couscous, cinnamon stick, bay leaf, vegetable broth, salt, fresh parsley, lemon, raisins, black pepper

Taken from www.food.com/recipe/israeli-couscous-with-pine-nuts-and-fresh-parsley-422893 (may not work)