• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1 shallot, peeled and minced
• 1 carrot, peeled and coarsely shredded
• 2 tablespoons lemon juice1 tablespoon garam masala
• 1 1⁄4 cups chicken broth
• 1 cup M’hammes ( israeli couscous )

Directions

1. Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
2. Set aside to cool.
3. In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
4. Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
5. Remove from heat and let stand 5 minutes. Fluff with fork.
6. Put in serving bowl and sprinkle with toasted pine nuts.

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