Moroccan Couscous
11:48 AM
Ingredients
4
tablespoons (1/2 stick) unsalted butter
3/4
cup chopped shallots
3 cups
Homemade Chicken Stock, recipe follows, or canned broth
1/2
teaspoon kosher salt
1/2
teaspoon black pepper
1 1/2
cups couscous
1/2
cup pignoli nuts, toasted
1/4
cup currants
Directions
Melt
the butter in a large saute pan, add the shallots and cook for 3 minutes over
medium heat. Add the chicken stock, salt and pepper, raise the heat to high and
bring the stock to a boil. Off the heat and add the couscous. Cover the pan and
let it sit for 10 minutes.
Add
the pignoli nuts and currants to the couscous, stir and serve.
Homemade
Chicken Stock:
3
(5-pound) chickens
3
large onions, unpeeled and quartered
6
carrots, unpeeled and halved
4
celery stalks with leaves, cut in thirds
4
parsnips, unpeeled and cut in 1/2, optional
20
sprigs fresh flat-leaf parsley
15
sprigs fresh thyme
20
sprigs fresh dill
1 head
garlic, unpeeled and cut in 1/2 crosswise
2
tablespoons kosher salt
2
teaspoons whole black peppercorns
Place
the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic,
salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and
bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours.
Strain the entire contents of the pot through a colander, discarding the
chicken and vegetables, and chill. Discard the hardened fat, and then pack the
broth in quart containers
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