Moroccan Couscous

By á-58

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

Preparation

Step 1

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.