It’s dawned on me that I haven’t shared many side dish recipes here on the blog. While there are plenty of side dish options on RecipeGirl, getting a coveted spot in the blog spotlight isn’t an easy feat. Let’s face it, side dishes aren’t always the showstoppers we crave. But here’s one that’s definitely worth the spotlight: Israeli Couscous with Pine Nuts and Parsley. It’s simple, flavorful, and will have you drooling with every bite!
INGREDIENTS
- 1 tablespoon butter
- ½ cup chopped shallots
- 1½ cups Israeli couscous
- 1 cinnamon stick
- 1 bay leaf
- 1¾ cups chicken broth
- ½ teaspoon salt
- 2 tablespoons freshly chopped parsley
- ⅓ cup toasted pine nuts (*see Tips below)
- Zest of ½ medium lemon
- ¼ to ⅓ cup golden raisins
INSTRUCTIONS
- In a medium saucepan, melt the butter over medium heat. Add the chopped shallots and sauté until golden and fragrant.
- Stir in the couscous, cinnamon stick, and bay leaf. Continue to stir frequently until the couscous takes on a light brown color.
- Add the chicken broth and salt, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 10 minutes, or until the liquid is absorbed and the couscous is tender.
- Remove the pan from the heat. Stir in the parsley, toasted pine nuts, lemon zest, and raisins.
TIPS
- To toast the pine nuts, heat a skillet over medium heat. Add the pine nuts and stir frequently until they begin to turn golden. Remove them from the skillet and transfer to a bowl or paper towel to cool.
Nutrition (per serving):
- Calories: 400kcal
- Carbohydrates: 65g
- Protein: 12g
- Fat: 11g
- Saturated Fat: 2g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 3g
- Trans Fat: 0.1g
- Cholesterol: 10mg
- Sodium: 707mg
- Potassium: 376mg
- Fiber: 6g
- Sugar: 9g
- Vitamin A: 267 IU
- Vitamin C: 6mg
- Calcium: 51mg
- Iron: 2mg
