Serve with Lamb Kebabs.

Serves 4 to 6

4 tablespoons unsalted butter (½ stick)
¾ cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups couscous
½ cup toasted pine nuts (pignolis) (see note)
¼ cup dried currants

Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, or 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 without uncovering. Add the pine nuts and currants and fluff with a fork to combine. Serve hot.

Note: To toast pine nuts, put them in a dry sauté pan over medium heat, tossing often, for 5 to 10 minutes, until lightly browned.

Copyright © 2006 by Ina Garten. All rights reserved.