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Couscous with Pine Nuts

Photo: Quentin Bacon

  • 4 tablespoons (1/2 stick) unsalted butter
  • ¾ cup chopped shallots (3 to 4 shallots)
  • 3 cups chicken stock, preferably homemade
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1½ cups couscous
  • ½ cup toasted pine nuts (pignolis)
  • ¼ cup dried currants
  • 2 tablespoons chopped fresh flat-leaf parsley

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.  Serve hot.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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