Couscous with Herbs, Cinnamon, Toasted Pine Nuts

2 cups couscous

2 tablespoons extra virgin olive oil

¼ teaspoon ground cinnamon

¼ teaspoon smoked paprika

1/8 teaspoon hot paprika

1 cup pine nuts cooked in ½ cup olive oil

1/8 teaspoon Kosher salt

3 cups chicken stock or vegetable stock

2 tablespoons olive oil

1 cup yellow onion, minced

¼ cup fresh mint leaves

¼ cup fresh Italian parsley leaves

¼ cup cilantro

1 cup toasted pine nuts

zest and juice of 1 lemon

Place the couscous in a mixing bowl; mix the couscous with the spices and olive oil.

Place the couscous in a large bowl.  Heat the chicken stock to a simmer.  Carefully ladle over the couscous and cover the bowl with plastic wrap to allow the couscous to absorb the broth.

Meanwhile, heat the olive oil in a sauté pan over medium heat.  Sauté the onion until tender and just lightly golden.

Once the couscous has absorbed all of the broth toss with the onion, spices, herbs, lemon juice and zest.  Add the toasted pine nuts and a little of its oil.  Mix well to combine.