Toasted Israeli Couscous With Pine Nuts, Currants & Parsley

Put 1 tablespoon olive oil in a heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to a small bowl.

Put 4 tablespoons of olive oil in the same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes.

Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.

Stir in parsley and pine nuts (leave some on the side for garnish). Drizzle a little bit olive oil and season with black pepper. Transfer to a serving dish and garnish.