Ingredients:

• 1 1/2 cup Israeli couscous
• 3 Tbsp butter (divided)
• 1/2 cup sweet white onion  (chopped)
• 1/2 cup pine nuts
• 1 bay leaf
• 1 2/4 cup chicken broth
• 1/4 cup parsley (chopped)
• zest of 1/2 lemon
• 1 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• 1 handful fresh arugula
• 10-15 cherry tomatoes cut in fourths
• Salt and pepper to taste

Directions:

• In a large pan melt 1 Tbsp of butter and add pine nuts until brown
• Remove pine nuts from pan and set aside
• Add 2 Tbsp of butter and onions, cook until translucent
• Add couscous and bay leaf and stir until brown
• Add chicken broth and bring to a boil
• Cover and let simmer until liquid is absorbed
• Remove from heat and put in a bowl, let cool for 10 minutes
• Add back the pine nuts, tomatoes, arugula, lemon zest, lemon juice, and parsley
• Add salt and pepper to taste
• Drizzle with olive  oil