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Israeli couscous with coconut milk, pine nuts, and parsley

Nutty Israeli Couscous

A side dish of toasted Israeli couscous, coconut milk, pine nuts, and fresh parsley.
Course Side Dish
Cuisine Indian
Servings 2 people
Author Renee


  • 5 tablespoons unsalted butter divided
  • 2/3 cup pine nuts
  • 2/3 cup shallots finely chopped
  • 3 cups Israeli toasted couscous
  • 1 large cinnamon stick
  • 2 bay leaves
  • 2 cups + 1 tablespoon low-sodium chicken broth
  • 1 can light coconut milk 13.5 ounces
  • 1 teaspoon salt
  • 1/2 cup minced fresh Italian parsley
  • Fresh ground pepper


  1. 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.
  2. 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).
  3. 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!