Ingredients
2 teaspoons earth balance vegan butter
1 small shallot, finely chopped (approx. 1/4 cup)
1 cup low sodium vegetable broth
14 cup pine nuts, toasted
14 cup currants
12 cup whole wheat couscous
Method
Sources
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Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Keep butter at table temperature — ceramic cover protects and presents
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Keep butter at table temperature — ceramic cover protects and presents
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
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melt butter in a small saucepan. add chopped shallot and simmer for about 2-3 minutes, stirring a few times. add vegetable broth and bring to boil. once boiling remove from heat and add couscous. give it a quick stir and cover. let it sit covered for 10 minutes. while it's sitting toast pine nuts. put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes, until the nuts are fragrant. shake the pan around a few times too. lastly, add the pine nuts and currants to the couscous and stir to combine everything. * tip - you can buy the pine nuts and currants in the bulk section of whole foods or some supermarkets so that way you don't have to get more than need.