Products used: Deep Cecil Bowl, Natural Round Placemat - 4pc Set, Tellicherry Peppercorns, PepperMate Pepper Mill
Ingredients
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
Directions
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