- 4 tablespoons unsalted butter - (1/2 stick)
- 3/4 cup chopped shallots
- 3 cups Chicken Stock (see recipe) (or canned broth)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1 1/2 cups couscous
- 1/2 cup pignoli nuts toasted
- 1/4 cup currants
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.
This recipe yields 6 to 8 servings.