- 75g (¾ cup) toasted hazelnuts
- 840ml (3 ½ cups) chicken or vegetable broth
- 1 bunch coriander: stems (for boiling); leaves, roughly chopped for serving
- 445g (3 cups) Israeli wholewheat ptitim (couscous)
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 3 banana shallots, halved lengthwise and thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- Seeds from one pomegranate
- Half a bunch of mint
Place the almonds in a small pan, set over a medium heat. Cook, stirring occasionally, until fragrant and golden brown, 5-7 minutes. Remove from the heat and let cool completely.
Combine the broth and coriander stems in a medium pot set over high heat and bring to a boil. Stir in the couscous, turn the heat to low, cover, and cook until the liquid is absorbed, 8-12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff the couscous with a fork. Transfer the couscous to a large bowl,
Meanwhile, heat the olive oil in a medium skillet set over medium heat. Add the shallots, season with salt and pepper and cook, stirring frequently, until softened and browned, about 8 minutes. Add the cooked shallots, toasted almonds, and lemon juice to the couscous, drizzle with a little more oil and toss to combine. Season again with salt and pepper, and top with coriander. Serve warm.