Israeli Couscous With Pine Nuts

• 3 Tablespoons Butter
• 1/2 cups Pine Nuts
• 8 ounces, weight Israeli Couscous
• 1-3/4 cup Chicken Broth
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Cinnamon
• 1/2 cups Cherry Tomatoes, Halved
• 1/4 cups Pitted Mixed Olives, Halved
• 2 Tablespoons Fresh Parsley, Minced

1. Heat 1 tablespoon of butter in a large saucepan over medium heat. Add the pine nuts and stir them until they are golden brown. Remove them from the pan and place them to the side.
2. Heat the remaining 2 tablespoon of butter in the same pan and add the couscous. Stir for about 2-3 minutes or until couscous is slightly brown and covered in butter. Add the chicken broth, salt and cinnamon and stir then bring to a boil. Then take the heat back down to low and cover the pan. When couscous has absorbed all the liquid it is done. Usually this takes about 5 minutes.
3. Remove couscous from the pan and pour into a large serving bowl. Mix in the pine nuts, tomatoes, olives and fresh parsley.
4. Serve warm.

butter, nuts, couscous, chicken broth, salt, ubc, cherry tomatoes, ubc, fresh parsley

Taken from tastykitchen.com/recipes/sidedishes/israeli-couscous-with-pine-nuts/ (may not work)