Yield 8 - 10
Number Of Ingredients 9
Steps:
- Heat 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 b oil. Stir in the couscous, 1 teaspoon salt and 1/2 teaspoon pepper and put the 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 teaspoon of salt and 1/2 teaspoon of pepper. Serve hot.
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