Quote:
Originally Posted by MR2
The wife is, I'm not...
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For Mrs MR2 then...
3 tbsp butter
1/2 c pine nuts
1/2 c shallots finely chopped
1 1/2 c Israeli couscous
1/2 large cinnamon stick (I was out of sticks so I sprinkled cinnamon over couscous when I added the broth)
1 fresh or dried bay leaf
1 3/4 cups chicken broth
1/2 tsp salt
1/4 c parsley chopped
zest of a lemon
1/4 cup golden raisins
fresh cracked black pepper to taste
Melt 1 tablespoon butter in large pan over medium low heat, add pine nuts and stir until golden brown, transfer to small bowl. (I normally just toast pine nuts without any fat but this did add a nice buttery flavor)
Add remaining butter in pan and saute shallots over medium heat until golden. Add couscous, cinnamon and bay leaf stirring often until couscous browns slightly. Add broth and salt bring to boil then reduce to low, cover and simmer until liquid is absorbed and couscous is tender. (10-12 min)
Remove from heat, remove bay leaf and stir in parsley, pine nuts and lemon zest. Add raisins and season with black pepper to taste.