Toasted Israeli Couscous w- Pine Nuts And Parsley

Yield: 2-3 Servings

Adapted from Epicurious

August 2016: Great side dish. Two warnings: Don’t burn the pine nuts (been there, done that) and don’t burn the couscous. If you don’t know, couscous is pasta. Israeli or Pearl couscous is the size of BB’s.

• 2TBS butter, divided
• ⅓cup pine nuts (pignoli nuts), toasted
• ⅓cup finely chopped shallots
• 1½cups Israeli couscous, toasted
  
• ½large cinnamon stick
• 1fresh or dried bay leaf
• 14oz canned low-salt chicken broth
• ½tsp salt
• ¼cup minced fresh Italian parsley
• black pepper

Toast the pine nuts. You can do this on a small tray in a toaster oven, or in a small saute pan. In either method, shake them a couple of times during cooking so they brown evenly. Watch them carefully and don’t burn them. They go from a nice brown to burnt in an instant. If you burn them, discard and start over.

Melt 2 tablespoons butter in a 2 quart sauce pan over medium heat. Add shallots and sauté until golden, about 5 minutes.

Add couscous, cinnamon stick, the bay leaf and stir until couscous browns slightly, stirring often, about 5 minutes. Pay careful attention as both the couscour and shallots will burn if you give them a chance.

Add the 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.

Israeli Couscous

with Asparagus, Peas, And Sugar Snaps

Yield: 6 Servings

Jeanne Thiel Kelley / Bon Appetit

August 2016: Another variation with vegetables added.

• 4TBS extra-virgin olive oil, divided
• 2TBS fresh lemon juice
• 2large garlic cloves, minced, divided
• ½tsp finely grated lemon peel
• 1⅓cups Israeli couscous (6 to 7 oz)
• 1¾cups (or more) vegetable broth
• 14oz slender asparagus spears, trimmed, cut diagonally into ¾-inch pieces (about 2 ½ cups)
• 8oz sugar snap peas, trimmed, cut diagonally into ½-inch pieces (about 2 ½ cups)
• 1cup shelled fresh green peas or frozen, thawed
• ⅓cup chopped fresh chives
• ½cup finely grated Parmesan cheese

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.

Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.

Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.