Description
A delightful and flavorful dish featuring Israeli couscous tossed with toasted pine nuts, fresh parsley, and a hint of lemon juice. This Mediterranean-inspired side dish is easy to prepare and pairs well with a variety of main courses.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1½ cups Israeli (pearl) couscous
- 2¼ cups low-sodium chicken or vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup toasted pine nuts
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: 1 tablespoon grated Parmesan or crumbled feta
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the Israeli couscous and toast, stirring frequently, for 3–4 minutes until golden brown.
- Pour in the broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 10–12 minutes, or until the couscous is tender and the liquid is absorbed.
- Remove from heat and let sit for 5 minutes. Fluff with a fork and stir in the toasted pine nuts, parsley, and lemon juice.
- Taste and adjust seasoning if needed. Add cheese if desired before serving.
Notes
- To toast pine nuts, place in a dry skillet over medium heat for 2–3 minutes, stirring often, until golden and fragrant.
- This dish pairs well with grilled chicken, fish, or roasted vegetables.
