Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons (1/2 stick) unsalted butter ¾ cup chopped shallots (3 to 4 shallots) 3 cups chicken stock, preferably homemade ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1½ cups couscous ½ cup toasted pine nuts (pignolis) ¼ cup dried currants 2 tablespoons chopped fresh flat-leaf parsley

Instruction

  • <p>Melt the butter in a large saucepan.  Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.  Add the chicken stock, salt, and pepper and bring to a boil.  Turn off the heat.  Stir in the couscous, cover the pan, and set aside for 10 minutes.  Add the pine nuts, currants, and parsley and fluff with a fork to combine.  Serve hot.</p>