Yield: 2 to 3 Servings

Scott Nowell

Simple couscous to go with almost anything.

• 1TBS butter or olive oil, divided
• ¼cup pine nuts (about 3 ½ oz), toasted (optional)
• 1shallot, minced
• ¾cup Israeli couscous
• ¾cup chicken broth
• 1pinch salt
• 1TBS minced fresh Italian parsley
• black pepper

Melt 1 TBS butter oil olive oil in a 1-quart saucepan over medium heat. Add minced shallot and sauté until golden, about 3 minutes.
Add couscous and stir until couscous browns slightly, stirring often, 3 – 5 minutes. Pay careful attention as the shallots will burn.
Add toasted pine nuts (optional), broth and pinch of salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.
Season with black pepper. Transfer to serving dish and top with parsley.