Name: Couscous with Pine Nuts | Recipes
Yield: Serves 4 to 6
Ingredients: 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

From the cookbook:

Barefoot Contessa At Home

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.

Couscous with Pine Nuts

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