The Sensitive Kitchen

Wednesday, May 13, 2009

Israeli Couscous with Browned Butter, Pine Nuts and Basil

1 Tbsp unsalted butter
1/2 c red onion, finely diced
1 bay leaf
1 1/2 c Israeli couscous
1 3/4 c broth of choice
1/4 c julienned basil
1/4 c toasted pine nuts
salt and pepper

In a large stainless steel saucepan, melt butter over medium heat. Cook until foaming and crackling subside. When butter turns golden brown and smells nutty, add red onion and bay leaf. Cook until onion is softened. Add couscous, stirring to coat with butter. Cook until lightly browned, 3-4 minutes. Pour in broth. Cover and simmer 12 minutes or until broth is absorbed and couscous is cooked. Stir in basil and pine nuts. Season with salt and pepper to taste. Makes about 3 cups.


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