Couscous With Pine Nuts (Barefoot Contessa) - cooking recipe

Ingredients

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

Preparation

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.