Prep: 1. Chop shallots and parsley. Make: 1. Melt the butter in a large saucepan. 2. Add the shallots and cook them over medium-low heat for 3 min., 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 min. 5. Meanwhile in a clean dry pan, toast the pine nuts slowly over medium low heat. 6. Add the pine nuts, raisins, and parsley to the cooked couscous and fluff with a fork to combine. Serve hot.
The raisins and parsley are optional. We love to switch it up and use currants or dried cranberries in this.