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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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DAIRY
PROTEIN
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SPICES
FROZEN
BAKERY
OTHER
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PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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SPICES
FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
Shallots - dice Mint - julienne Peas - defrost Pine nuts - toast — knife confidence is fun, keeping all ten fingers is even better.
Instructions
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, while acting like this outcome was inevitable. 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.
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