4 cups chicken or vegetable stock (can substitute water)1 tablespoon kosher salt 2 cinnamon sticks 3 cups couscous (unflavored) 1/2 cup flat-leaf parsley, finely chopped 1/2 cup coarsely chopped pistachios or almonds Parsley for garnish Salt and pepper

Bring stock/water, salt and cinnamon sticks to a boil. Put the couscous in a 9”x13” baking pan. Carefully pour the hot stock/cinnamon broth into the pan. Stir; cover with plastic wrap, and let sit for 10 minutes. Fluff with a fork, then re-cover and let sit another 10 minutes. Right before serving add the chopped parsley and nuts. Garnish with parsley sprigs.

Yields 12 servings From Bibby Gignilliat, Parties That Cook