Toasted Israeli Couscous Pilaf with Dates, Almonds, Cinnamon, and Parsley Recipe

• Olive oil
• 1/2 yellow onion, finely chopped
• Kosher salt
• 1 cup Israeli couscous
• 1 1/2 cups vegetable stock, chicken stock, or water
• 3 to 4 pitted medjool dates, finely chopped
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped roasted and salted almonds
• 1/4 cup chopped fresh flat-leaf parsley leaves

1. In a saucepan over medium-high heat, warm 2 tablespoons oil then add the onion and a pinch of salt.
2. Cook, stirring, until the onion begins to soften, then add the couscous.
3. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes.
4. Add the stock, dates, cinnamon, and a big pinch of salt and bring to a boil.
5. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender.
6. Transfer to a serving bowl and stir in the almonds and parsley.
7. Serve right away.

olive oil, yellow onion, kosher salt, couscous, vegetable stock, dates, ground cinnamon, almonds, parsley

Taken from www.chowhound.com/recipes/toasted-israeli-couscous-pilaf-dates-almonds-cinnamon-parsley-31453 (may not work)