Created by Northwestgal on February 21, 2019
Step 1: Melt the butter in a large saucepan. Add the shallots and sauté them over medium-low heat for 3 minutes or until translucent and tender.
Step 2: Add the chicken stock, salt and pepper, and bring the mixture to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes.
Step 3: Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.