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Toasted Israeli Couscous With Pine Nuts, Currants & Parsley

Excellent side dish that is easy to make.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Israeli, Plant-based
Keyword: Vegan
Author: Shelly


  • Olive oil
  • cup pine nuts (or chopped walnuts) - about 3½ ounces
  • cup finely chopped shallots
  • 3 cups (16 oz) Israeli toasted couscous
  • 1 cinnamon stick
  • 2 bay leaves - fresh or dried
  • 4 tablespoons currants or barberries - zereshk
  • cups vegetable broth - or water
  • 1 teaspoon salt
  • ½ cup finely chopped fresh Italian 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.