Couscous with dates and cinnamon

https://www.chowhound.com/recipes/toasted-israeli-couscous-pilaf-dates-almonds-cinnamon-parsley-31453


Olive oil
1/2 yellow onion, finely chopped
Kosher salt
1 cup Israeli couscous
1 1/2 cups vegetable stock, chicken stock, or water
3 to 4 pitted medjool dates, finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped roasted and salted almonds
1/4 cup chopped fresh flat-leaf parsley leaves


In a saucepan over medium-high heat, warm 2 tablespoons oil then add the onion and a pinch of salt. Cook, stirring, until the onion begins to soften, then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add the stock, dates, cinnamon, and a big pinch of salt and bring to a boil. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender.
2Transfer to a serving bowl and stir in the almonds and parsley. Serve right away.