A side dish of toasted Israeli couscous, coconut milk, pine nuts, and fresh parsley.
Course
Side Dish
Cuisine
Indian
Servings2people
AuthorRenee
Ingredients
5tablespoonsunsalted butterdivided
2/3cuppine nuts
2/3cupshallotsfinely chopped
3cupsIsraeli toasted couscous
1large cinnamon stick
2bay leaves
2cups+ 1 tablespoon low-sodium chicken broth
1can light coconut milk13.5 ounces
1teaspoonsalt
1/2cupminced fresh Italian parsley
Fresh ground pepper
Instructions
In a heavy large saucepan, melt 1 tablespoon over medium-low heat. Add pine nuts and stir until golden brown (about 8 minutes). Transfer to a small bowl.
In the same large pan, melt the remaining 4 tablespoons butter over medium heat. Add shallots and saute until golden brown (about 10 minutes). Add couscous, cinnamon stick, and bay leaves. Stir until couscous browns slightly (about 5 minutes).
Add broth, coconut milk, and salt and bring to a boil. Reduce heat to low. Cover and simmer until couscous is tender and the liquid is absorbed (about 10 minutes). Stir in parsley and pine nuts. Season with pepper. Remove and discard cinnamon stick and bay leaves. Transfer to a serving dish and enjoy!