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Prep Notes (one per line)
Onion - peel and chop — if this feels fussy, good, that's usually where the magic lives. Pine nuts - toast lightly
Instructions
Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 tsp kosher salt, 1/2 tsp pepper, and bring to a full boil, while resisting the deeply human urge to fuss with it nonstop. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley and serve hot.
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