Couscous…. It’s such a strange little word.
When I used to talk to family about couscous, more often than not, the response was always a question as to what exactly is couscous. It’s definitely not a common meal especially when you come from a small town or city and the average meal consists of beef/chicken, fresh vegetables and bread.
I believe I was about 18 years old when my sister had me over for the weekend and I tried couscous for the first time. Believe me I was little bit skeptical just because of the shape. I’m used to long grains of rice and not something that resembled a small bead. I may have even tried to stray from the dish but she persisted I at least try it out.
I hesitantly dipped into the bowl with the spoon. I brought the spoon level with mouth. Spoon delivered said couscous.
There are so many different combinations that you can make with couscous. My all time favorite is this recipe! Pinenuts, tomatoes and olives mixed in with a little bit of ground cinnamon. Folks, it can’t get much better than this.
Israeli Couscous with Pine Nuts
3 Tbsp butter
1/2 cup pine nuts
8 oz. Israeli couscous
1 3/4 cup chicken broth
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup cherry tomatoes, halved
1/4 cup mixed olives, halved
2 Tbsp fresh parsley, minced
Heat 1 Tbsp of butter in a large sauce pan over medium heat.
Add the pine nuts and stir them until they are golden brown.
Remove and place them to the side.
Heat the remaining 2 Tbsp of butter and add the couscous.
Stir for about 2-3 minutes or until couscous is slightly brown and covered in butter.
Add the chicken broth, salt and cinnamon and stir then bring to a boil.
Then take the heat back down to low and cover.
When couscous has absorbed all the liquid it is done. (Usually 5 minutes)
Remove from the pan and pour into a large serving bowl.
Mix in the pine nuts, tomatoes, olives and fresh parsley.