Israeli Couscous with Pine Nuts and Goji Berries
from the kitchen of Sharmagne Leland-St. John

3 tablespoons butter, divided
½ cup pine nuts
½ cup shallots, finely chopped
1 ½ cups Israeli couscous
3 small cinnamon sticks
3 fresh bay leaves
1 ¾ cups chicken broth
½ teaspoon salt
¼ cup parsley, minced
Zest of one lemon
½ cup goji berries
Black pepper to taste

In a large saucepan over medium heat, melt 1 tablespoon
butter.   Add the pine nuts and stir until golden brown.
Transfer to a small bowl.

In the same saucepan over medium heat, melt the remaining
2 tablespoons butter. Add the shallots and sauté until golden.
Add the couscous, cinnamon and bay leaves.

Stir often until couscous browns. Add the broth and salt.
Bring to a a boil. Reduce heat to low, cover and simmer
until the liquid is absorbed and couscous is tender.

Remove from the heat and stir in the parsley, pine nuts,
lemon zest and the goji berries. Season with black pepper
to taste.



Editor's Note: The Israeli couscous is sometimes known
as "Pearl Couscous" or "Maftoul".


 

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