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Prep Notes (one per line)
Onion - chop — knife confidence is fun, keeping all ten fingers is even better. Mint - julienne Pine nuts - toast lightly
Instructions
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned, because this exact moment is where decent becomes dangerous. Add the stock and bring to a boil. Stir in the couscous, 1 tsp salt, 1/2 tsp pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasnonings and add about 1 tsp salt depending on the saltiness of the stock. Serve hot.
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