Moroccan Couscous
2004, Barefoot in Paris, All rights Reserved

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous [traditional tiny Moroccan couscous]
1/2 cup pignoli nuts, toasted
1/4 cup currants

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.

6 to 8 servings