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Couscous with Pine Nuts
2006, Barefoot Contessa at Home, All Rights Reserved
Ingredients
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley
Directions
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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