1. Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. 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. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
