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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
4 tablespoon(s) (1/2 stick) unsalted butter |
1/2 teaspoon(s) black pepper |
3/4 cup(s) chopped shallots |
1 1/2 cup(s) couscous |
1/4 cup(s) currants |
3 cup(s) homemade chicken stock |
1/2 teaspoon(s) kosher salt |
1/2 cup(s) pignoli nuts toasted |
Directions:
1. Melt butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. 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. Add the pignoli nuts and currants to the couscous, stir and serve.
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