Couscous with Peas & Mint

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 tsp salt and ¹⁄₂ tsp pepper and put 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 tsp of salt and 1/ tsp pepper. Serve hot.