Ingredients
- 4 tbsp Unsalted Butter
- 3/4 cup Shallots, chopped
- 3 cups Cento Chicken Stock
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 2 cups Bellino Couscous
- 1/2 cup Cento Pignoli Nuts, toasted
- 1/4 cup Craisins
- 2 tbsp Fresh Parsley, chopped
Directions
In a medium pan over low heat, toast pine nuts until browned and fragrant, stirring often to ensure nuts do not burn. Melt butter in a large saucepan and cook shallots in medium-low heat until translucent, about three minutes. Add chicken stock, salt and pepper; bring to a boil. Remove from heat and add couscous, cover and set aside for 10 minutes. Add nuts, craisins and parsley, loosen with fork to combine. Serves 4-6.
