Ingredients

• 3 tablespoons butter, divided
• 1/2 cup pecans, chopped
• 1/2 onion, chopped
• 1 1/2 cups israeli couscous
• 1/2 large cinnamon stick
• 1 dried bay leaf
• 1 3/4 cups chicken broth
• 1/2 teaspoon salt
• 1/4 cup fresh parsley, minced
• 1/2 lemon, zest of
• black pepper

Instructions

1. Melt 1 tablespoon butter in a large saucepan over medium low heat.

2. Add pecans and stir until golden brown. Transfer to small bowl.

3. Melt remaining 2 tablespoons of butter in the same pan over medium heat. Add onions and saute until couscous browns slightly.

4. Add broth and salt and bring to a boil.

5. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.

6. Remove from heat and stir in parsley, pecans and lemon zest.

7. Season with black pepper to taste.