This couscous is SO delicious, it's practically indescribable. It combines the buttery crunch of toasted pine nuts with the delectable chewiness of the giant couscous pearls, and just when you think your tastebuds couldn't possibly be any more overwhelmed, we hit ya with three garden fresh herbs and some shallots (I said practically indescribable)! Oh yeah baby...no mercy.
What you'll need:
- 3 tbs. vegan butter substitute (earth balance is my favorite)
- 3/4 cup pine nuts
- 1/2 cup shallots, finely chopped
- 1 1/2 cups (or roughly one average box) Israeli couscous
- 1 3/4 cups vegetable broth (homemade or store bought will do)
- 1 bay leaf
- 1/2 tsp. salt
- 1/4 cup fresh chopped parsley
- 1/8 cup fresh chopped thyme
- 1/8 cup fresh chopped oregano
- Melt 1 tablespoon of the butter in a large frying pan over medium-low heat.
Add the pine nuts and cook for 5-10 minutes or until golden brown and very fragrant, stirring frequently. Transfer to a small bowl.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add the shallots and saute until they're golden. Add the dry couscous and bay leaf, and stir often until couscous browns slightly. Add the vegetable broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender and fluffy. Remove from heat and stir in pine nuts, parsley, thyme, and oregano. Season with freshly ground black pepper for a little extra flavor!