Pomegranate Couscous

1. 1

   saute shallots in butter 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. Take off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

2. 2

   Add the pine nuts and aerils to the couscous, stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.