Sort ingredients
nabil.boutaleb
QR Code
Listen
Pdf
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.