Coucous with Pine Nuts

Today's recipe is modified from  the book Barefoot Contessa "How easy is that?"

Also seen online here (in a modified form):
http://www.food.com/recipe/couscous-with-pine-nuts-barefoot-contessa-437549

Cut and pasted for convenience:

Ingredients:

Servings:
4 4

4-6

Servings Size

• 
  

• 4 tablespoons unsalted butter
• 3/4 cup chopped shallot (3 to 4 shallots) (we used plain old chopped yellow onion)
• 3 cups chicken stock, preferably homemade
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups couscous  (we used more)
• 1/2 cup toasted pine nuts (pignolis)
• 1/4 cup dried currant  (we did not use this)
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

Prep Time: 10 mins
Total Time: 25 mins

1. Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
2. 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.
3. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

To toast the pine nuts: place them in a dry saute pan and cook over low heat for 10 min, tossing often until lightly browned.

I got to chatting with my husband as I toasted the pine nuts and forgot to toss them often.  Almost burnt, they still  tasted good.

This is the second time we've made this.  I forgot to take a picture the first time.  My husband and I LOVE this.  So very tasty.  Mr Picky is not a fan and complains an awful lot with every bite.  Miss Almost Vegetarian took a bite when bribed but other wise wouldn't have anything to do with it. I think with time they might be converted.  :)