Toasted lemon pinenut couscous
1 cup chicken stock
2/3 cup Israeli couscous (the big kind)
1 tsp lemon zest
1/4 cup pine nuts
2 tsp extra virgin olive oil
1/4 tsp salt
Heat oil to medium heat in a small sauté pan. Toast pinenuts in oil for about four minutes, until golden brown.
Bring chicken stock to a boil in a small saucepan. Stir in couscous and lemon rind.
Remove from heat; cover and let stand for five minutes.
Fluff with fork, then add toasted pinenuts.