Categories: Meals
Ingredients
- 4 tbsp unsalted butter
- 3/4 cup chopped shallots
- 3 cups chicken stock
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups couscous
- 1/2 cup toasted pine nuts
- 1/4 cup dried currants
- 2 tbsp chopped fresh flat-leaf parsley
Directions
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Melt the butter in a large saucepan. Add the shallots and cook the 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. Serve hot.