Couscous with Pine Nuts
- Preparation Time10 mins
- Cooking Time15 mins
- Serves4
- DifficultyMedium
4 tbsps (½ stick) unsalted butter
¾ cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
½ tsp kosher salt
½ tsp freshly ground black pepper
1½ cups couscous
½ cup toasted pine nuts (pignolis)
¼ cup dried currants
2 tbsps chopped fresh flat-leaf parsley <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.