The Sensitive Kitchen

Wednesday, June 17, 2015

Israeli Couscous with Dried Cherries, Pine Nuts and Mint

2 Tbsp butter
2 Tbsp minced shallot
1 box Trader Joe's Israeli couscous
1 3/4 c chicken or vegetable broth
1 bay leaf
1/2 cinnamon stick (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp pine nuts
2 Tbsp dried cherries, chopped
2 Tbsp mint, in chiffonade

Heat butter in a medium saucepan over medium heat until it froths and sizzles. When sizzling stops and butter gets fragrant, add shallot. Saute until softened. Add couscous; stir to coat with butter. When couscous begins to brown, add broth, bay leaf, cinnamon stick, salt and pepper. Cover and cook 12 minutes on low. Fluff with a fork, stir in pine nuts, dried cherries and mint, and serve. 



Post a Comment

Subscribe to Post Comments [Atom]

<< Home