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, salt, and pepper and bring to a full boil.
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.
*To toast pine nuts, place them in a dry sauté pan and cook over low heat for 10 minutes, tossing often, until lightly browned. Original recipe is from the Barefoot Contessa's Cookbook How Easy Is That?
Questions? Email Julie Levanway.
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