Couscous w/ Shallots, Filberts & Currant
Source of Recipe
me,[?] Ina Garten & Cooks Illustrated
Recipe Introduction
This recipe has ingredients from Ina and me with the method coming from CI. We love couscous - your options for ingredients are almost endless, you can eat it hot or cold and you can adjust the seasonings to your own taste. I've always made couscous the standard way - bring the water/stock to a boil, add the couscous, cover, let sit and fluff. It was good, but not great and no matter how much I fluffed, I'd still get big clumps of couscous. With the CI method, you toast the couscous in butter before adding the water, which boils almost immediately since the pan is so hot. You end up with perfect, fluffy and separate bits of couscous! A huge improvement over the other method. Ina's recipe called for toasted pine nuts, but all I had was hazelnuts, so I used them and they were delicious.
Serves 6 - 8.
List of Ingredients
4 T. sweet butter
3/4 c. chopped shallots
2 c. chicken stock
1/2 t. kosher salt
1/2 t. black pepper
1 1/2 c. couscous
1/2 c. chopped and toasted hazelnuts
1/4 c. currants
Recipe
Melt the butter in a saucepan over medium to medium-high heat. Add the shallots and saute for about 2 minutes. Add the couscous and cook, stirring often until the grains are just starting to brown - about 5 minutes. Stir in the salt and pepper and the chicken stock - the stock will boil up almost immediately. Remove from heat, cover and let sit for about 10 minutes.
Fluff with a fork, stir in the nuts and currants and serve.
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