Recipe courtesy of Ina Garten
Save Recipe Print
Total:
20 min
Prep:
5 min
Inactive:
10 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Homemade Chicken Stock:

Directions

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:

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.

Pairs well with Riesling

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

20-Minute Chicken Thighs and Couscous with Dill

Recipe courtesy of Food Network Kitchen

Moroccan Couscous

Recipe courtesy of Food Network Kitchen

Moroccan Couscous

Recipe courtesy of Nadia G

Browse Reviews By Keyword