Couscous with Pine Nuts

  • 4 tbsps (½ stick) unsalted butter
  • ¾ cup chopped shallots (3 to 4 shallots)
  • 3 cups chicken stock, preferably homemade
  • ½ tsp 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

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.

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