• Cooking Time: 5
  • Servings: 6-8
  • Preparation Time: 15
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup chopped shallots
  • 3 cups Homemade Chicken Stock, recipe follows, or canned broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups couscous
  • 1/2 cup pignoli nuts, toasted
  • 1/4 cup currants
  1. 1. Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat.
  2. 2. 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.
  3. 3. Add the pignoli nuts and currants to the couscous, stir and serve.
Couscous is a common dish in Morocco. Couscous is a tiny pasta made of wheat or barley. Couscous is a pretty versatile dish and can be paired with a lot of things. Couscous can be an accompaniment to stew and be used as a filler in beef patties.