1/4 cup pistachio kernels, roughly chopped
2 cups Israeli Cous Cous
2 1/2 cups Chicken broth
1 Tablespoon Butter
2 Tablespoon parsley, minced
1 Tablespoon lemon juice
1 Tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 tsp black pepper
Prepare the cous cous according to the package directions using the chicken broth (Boil chicken broth, add in cous cous and butter, cover, simmer until cooked, stirring occasionally).
Chop the nectarines into bite sized pieces, discarding the pits. Roughly chop the pistachios and mince the parsley. Set aside.
Mix together the olive oil, lemon juice, cumin, coriander, and black pepper.
Once the cous cous has cooked, allow to cool slightly. Stir in the nectarines, pistachios and parsley. Pour the dressing over the top and stir to combine.