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Toasted Couscous Pilaf
Israeli couscous makes a great hot pilaf and goes well with so many dishes. This is my husband's favorite grain side dish. I know it's more of a pasta, but we think of couscous as a starch, but not like pasta. The spices can be varied to change the flavor. It is quick and easy, and popular with kids. You can make this vegetarian by using vegetable broth rather than the chicken broth. Ingredients
- 2 Tbsp olive oil
- 2 large shallots, chopped
- 2 cups Israeli couscous
- 2 bay leaves
- 3 whole allspice berries or 1 cinnamon stick
- 1/2 tsp salt
- freshly ground pepper
- 2 1/2 cups chicken broth or vegetable broth
- 1/4 cup toasted pistachio nuts
- 1/4 cup dried cherries or your favorite dried fruit
Directions
- In a large saucepan heat the olive oil over low heat. Add the shallots and saute until golden. Add the couscous, bay leaves, allspice or cinnamon and cook, stirring occasionally, until most of the couscous is golden brown. Add the broth and salt and bring to a boil. Reduce heat to a simmer, cover saucepan, and cook for 10 minutes, or until all the liquid is absorbed. Remove from heat and add the dried cherries. Let sit at least 5 minutes to soften the fruit. Transfer to a serving dish and sprinkle the pistachios on top
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