Couscous With Pine Nuts (Barefoot Contessa)

• unsalted butter↗4 tablespoons
• chopped shallot (3 to 4 shallots)3⁄4 cup
• chicken stock, preferably homemade↗3 cups
• kosher salt↗1⁄2 teaspoon
• freshly ground black pepper1⁄2 teaspoon
• couscous↗1 1⁄2 cups
• toasted pine nuts (pignolis)↗1⁄2 cup
• dried currant↗1⁄4 cup
• chopped fresh flat-leaf parsley2 tablespoons

Step-by-step instructions

1. 1

   Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.

2. 2

   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.

3. 3

   Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.