Couscous With Pine Nuts (Barefoot Contessa)
4 Tbspunsalted butter
3/4 cchopped shallots (3 to 4 shallots)
3 cchicken stock
1/2 tspkosher salt
1/2 tspfresh ground black pepper
1 1/2 ccouscous
1/2 ctoasted pine nuts (pignolis)
1/4 cdried currants
2 Tbspfresh flat-leaf parsley, chopped
How to Make Couscous With Pine Nuts (Barefoot Contessa)
- 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.