Pearled Couscous

Ingredients

• 3 TB butter, divided

• 1/2 c pine nuts (or pistachios)

• 1/2 c shallots, finely chopped

• 1 1/2 c pearled couscous (sometimes called Israeli couscous or maftoul)

• 1/2 large cinnamon stick

• 1 bay leaf

• 1 3/4 c chicken broth

• 1/2 tsp salt

• 1/4 c parsley, minced

• zest of 1/2 lemon

• 1/2 c golden raisins (or currants)

• black pepper, to taste

Directions

1. Melt 1 TB butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown. Transfer to a small bowl.

2. Melt remaining 2 TB butter in the same pan over medium heat. Add shallots and sauté until golden. Add couscous, cinnamon, and bay leaf. Stir often until couscous browns slightly. Add broth, salt, and raisins; bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender (about 12 minutes).

3. Remove from heat and stir in parsley, pine nuts, and lemon zest. Season with black pepper to taste.