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Ina Garten's Couscous with Pine Nuts

Ina Garten's Couscous with Toasted Pine Nuts

Products used: Deep Cecil BowlNatural Round Placemat - 4pc SetTellicherry PeppercornsPepperMate Pepper Mill


4 tablespoons (1/2 stick) unsalted butter
¾ cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups couscous
½ cup toasted pine nuts (pignolis)
¼ 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.

2006, Barefoot Contessa at Home by Ina Garten, All Rights Reserved