Toasting Israeli couscous gives it a nutty flavor. In this easy pilaf, that flavor works beautifully with with dates, almonds, cinnamon, and parsley.... Read More
The distinctive flavor of lamb won't overshadow this couscous side dish. Because the couscous is toasted, there's a nutty dimension, which makes it a weightier companion to your Easter dinner main. Also, it's a pilaf rather than just plain couscous cooked in water. with possibly butter or oil and salt and pepper. That means this couscous begins with softened yellow onion, an aromatic that starts off so many good dishes. A quick dash of cinnamon and then by adding broth instead of plain water, you introduce yet another layer of flavor. When the couscous is cooked, the flourishes of dates, almonds,and parsley finish off the pilaf with more interesting tastes, textures, and colors.