ISREALI COUSCOUS WITH PINE NUTS AND PARSLEY

Steps:

• Melt 1 tbsp butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown. Drain in collander and transfer to a small bowl. Melt remaining 2 tbls butter in same pan over medium heat. Add shallots and saute until golden. Add couscous and bay leaf. Stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender. Remove from heat and stir in pine nuts, parsley and lemon zest. Season with black pepper to taste.