Ingredients
4 tablespoons salted butter
3/4 cup chopped shallots
3 cups Chicken Stock
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pine nuts, toasted
1/4 cup pomegranate aerils
Preparation
saute shallots in butter and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper. Raise the heat to high and bring the stock to a boil. Take off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pine nuts and aerils to the couscous, stir and serve.
