Creamy Winter Couscous
From the kitchen of Sharmagne Leland-St. John

3 tablespoons butter, separated
⅓ cup pine nuts
1 large shallot, minced
1 cup Israeli couscous
1 ½ cups chicken or vegetable broth
Zest of one lemon
Juice of one lemon
⅓ cup heavy cream
1 large pomegranate

Over a low flame, brown the pine nuts in one
tablespoon butter. Stir occasionally so they do
not burn. Remove to serving bowl. Add the
remaining two tablespoons butter and sauté
the minced shallot.    When they are golden
brown, add the Israeli couscous . Stir frequently
until slightly browned. Add the broth. Bring to
a boil, then reduce heat to a simmer and cover.

Zest the lemon, then squeeze the juice from the
rind.

When the liquid in the couscous is almost gone,
add the heavy cream and mix well.   Stirring
constantly, drizzle the lemon juice and zest into
the couscous.   If you don't stir, the cream will
curdle.

Cover and allow to simmer until the sauce is
reduced a bit.    Cut open a large pomegranate
remove the seeds from one half and add to the
pine nuts. When the lemon cream sauce is the
desired consistency, remove from heat and stir
in the pine nuts and pomegranate seeds.

Bon Appétit!
 


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