Couscous with pine nuts

Pine nut couscousIf you’re like me, every once in a while, you get really bored with potatoes and rice as your go-to side dishes. And it’s when we reach those moments that it’s time to try something new. A great alternative to your tired old sides is couscous, which is very similar to rice. The best thing about couscous is that you can really add anything you like to it to make it sweet, savory, or whatever your palette desires. This recipe originally from the Barefoot Contessa incorporates currants and pine nuts. It’s simple, yet divine!

Servings: 4-6

½ stick unsalted butter
¾ cup chopped shallots (about 3-4 shallots)
3 cups chicken stock
½ teaspoon kosher salt
½ teaspoon black pepper
1½ cups couscous
½ cup toasted pine nuts
¼ cup dried currants
2 tablespoons chopped fresh flat-leaf parsley


  1. Melt the butter in a large saucepan.
  2. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
  3. Add the chicken stock, salt, and pepper, and bring to a boil. Turn off the heat.
  4. Stir in the couscous, cover the pan, and set aside for 10 minutes.
  5. Add the pine nuts, currants, and parsley and fluff with a fork to combine.

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