Israeli Couscous with Parsley


When it comes to easy side dishes, couscous is too good to be true. It's very pantry friendly, needing little more than a sprinkle of herbs to make it work with just about any main dish. My go-to flavors are almost always parsley and pine nuts—two ingredients I always have plenty of.  And the recipe? It came right off the side of the box.


Israeli Couscous with Parsley

2 Tbsp. butter

1/2 cup pine nuts, toasted

1 1/2 cup Israeli couscous

1 2/3 cup chicken broth

1/2 tsp. salt

1/4 cup parsley, chopped

zest of 1/2 lemon

salt and black pepper, to taste


Melt butter in a saucepan over medium heat. Add couscous and saute until browned slightly, about 3 minutes. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 12 minutes. Remove from heat and stir in parsley, pine nuts and lemon zest (I also tossed in some scallions because I had them). Season with black pepper to taste.