Pine Nut Couscous

2 Tbsp. butter
3 Tbsp. pine nuts
2 cups couscous
2 cups chicken stock

During the last 5 minutes while lamb is cooking, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff couscous with a fork.

Side note: I’ve also found a store-bought boxed version of pine nut couscous that also works well in a pinch.

Submitted by Brooke Williamson