This is a modification of the recipe that comes on the back of the Trader Joe's branded box of Isareli Couscous. I figured I'd write down my recipe down here so that I can use it even if I don't have the box around. This dish is very nice and simple to make and I'll make it again.
Note that minus my modifications, this recipe is pretty much the same as the Toasted Israeli Couscous with Pine Nuts and Parsley that I've made before.
Israeli Couscous
- 3 Tbsp. butter, divided
- 1/2 cup slivered almonds (or pine nuts)
- 2 large shallots, finely chopped
- 1 8oz box Israeli couscous (or 1 1/2 cups)
- 1/2 large cinnamon stick
- 1 Bay leaf
- 1 3/4 cup broth
- 1/2 tsp. salt
- 1/4 cup parsley, chopped
- 2 tsp. lemon juice
- 1/4 cup raisins
Melt 1 Tbsp. butter in a large saucepan, add the slivered almonds and brown. Remove with a slotted spoon and keep aside.
Add the rest of the butter and melt over medium heat. Add the shallots and saute until golden. Add the couscous, cinnamon and bay leaf, and cook, stirring often, until the couscous starts to brown. Add the broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, around 10-15 minutes. Remove from heat and stir in the almonds, parsley, lemon juice and raisins.