Recipe: Couscous


  • 1/2 stick unsalted butter
  • 3/4 cup chopped shallots
  • About 3 cups Swanson low sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups couscous
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup currants


Melt the butter in a large sauté pan, then add the chopped shallots and cook for 3 minutes over medium heat. Next add the amount of chicken stock in the same amount of liquid of the couscous packaging calls for, salt and pepper, raise the heat to high and bring the stock to a boil. Add the couscous and cook to package specifications. When cooked add the currants and the toasted sliced almonds to the couscous, stir and serve.

Recipe adapted from the Barefoot Contessa

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Recipe by yumm yumm yumm.
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