Couscous With Pine Nuts (Barefoot Contessa)

• 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

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.

unsalted butter, shallot, chicken stock, kosher salt, freshly ground black pepper, couscous, nuts, currant, flatleaf

Taken from www.food.com/recipe/couscous-with-pine-nuts-barefoot-contessa-437549 (may not work)