Toasting Israeli couscous gives it a nutty flavor. In this easy pilaf, that flavor works beautifully with with dates, almonds, cinnamon, and parsley. Serve it with Spicy Yogurt Chicken kebabs.
- Yield: 4 servings
- Difficulty: Easy
- Total: 35 mins
- Active: 15 mins
- Olive oil
- 1/2 yellow onion, finely chopped
- Kosher salt
- 1 cup Israeli couscous
- 1 1/2 cups vegetable stock, chicken stock, or water
- 3 to 4 pitted medjool dates, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped roasted and salted almonds
- 1/4 cup chopped fresh flat-leaf parsley leaves
- In a saucepan over medium-high heat, warm 2 tablespoons oil then add the onion and a pinch of salt. Cook, stirring, until the onion begins to soften, then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add the stock, dates, cinnamon, and a big pinch of salt and bring to a boil. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender.
- Transfer to a serving bowl and stir in the almonds and parsley. Serve right away.