from Barefoot Contessa Foolproof by Ina Garten
Ina writes: I love couscous. No only is it delicious but when I’m having a dinner party, it’s SO easy to make! I cook the shallots, add the chicken stock, and let it sit in the pot on the stove until 15 minutes before we sit down to eat. All I have to do is bring the stock to aboil, add the couscous, turno ff the heat, and allow the couscous to steam for 10 minutes. At the last minute, add the peas, mint, and pine nuts, and dinner’s ready.
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chopped shallots (2 large shallots)
3 1/2 cups chicken stock
2 cups couscous
kosher salt & freshly ground black pepper
12 oz frozen peas, defrosted
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup toasted pine nuts
heat the oil and butter in a large saucepan over medium heat. Add the shallots and cook over medium-low heat for 4 minutes, stirring occasionally. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and put the lid on. Turn off the heat and allow the couscous to steam for 10 minutes. With a fork, fluff the couscous and stir in the peas, mint, and pine nuts. Season to taste. Depending on the saltiness of the chicken stock, you can add 1 more teaspoon of salt and 1/2 teaspoon of pepper. Serve hot.