Best Israeli Couscous With Pine Nuts And Fresh Parsley Recipes

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COUSCOUS WITH PINE NUTS



Couscous with Pine Nuts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY



Israeli Couscous With Pine Nuts and Fresh Parsley image

Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).

Provided by COOKGIRl

Categories     Southwest Asia (middle East)

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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

PEARL (ISRAELI) COUSCOUS WITH GARAM MASALA AND PINE NUTS



Pearl (Israeli) Couscous With Garam Masala and Pine Nuts image

Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks it 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on 'Zaar, or you can buy it in specialty shops or larger supermarkets.

Provided by Outta Here

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons pine nuts
2 tablespoons olive oil
1 shallot, peeled and minced
1 carrot, peeled and coarsely shredded
2 tablespoons lemon juice
1 tablespoon garam masala
1 1/4 cups chicken broth
1 cup israeli couscous

Steps:

  • Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
  • Set aside to cool.
  • In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
  • Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
  • Remove from heat and let stand 5 minutes. Fluff with fork.
  • Put in serving bowl and sprinkle with toasted pine nuts.

Nutrition Facts : Calories 274.4, Fat 10.4, SaturatedFat 1.3, Sodium 249.1, Carbohydrate 37.2, Fiber 2.8, Sugar 1.3, Protein 7.9

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