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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 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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