Food Network: Moroccan Couscous

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Moroccan Couscous
Copyright 2004, Barefoot in Paris, All rights Reserved

Ingredients
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants

Instructions
Melt the butter in a large saute pan, add the shallots and cook for 3
minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring
the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10
minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and
peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the

surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a
colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack
the broth in quart containers.

Yield: 6 quarts