Great side dish with any grilled meat- it was so delicious. The salty & sweet combo is amazing.
Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted* pine nuts (pignolis)
1/3 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.
To toast the pine nuts ahead of time- just place in a dry small sauté pan and lightly toast over medium heat for a few minutes. Watch carefully, they burn quickly if you ignore them.
Recipe Borrowed From:
Barefoot Contessa