Ingredients

• 5 tablespoons butter, divided
• 2/3 cup pine nuts (about 3 1/2 ounces)
• 2/3 cup finely chopped shallots
• 3 cups (16 ounces) Israeli toasted couscous
• 1 large cinnamon stick
• 2 fresh or dried bay leaves
• 3 3/4 cups canned low-salt chicken broth
• 1 teaspoon salt
• 1/2 cup minced fresh Italian parsley

Instructions

1. Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
2. Melt remaining 4 tablespoons butter in 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. Season with black pepper. Transfer to serving dish.