Couscous with Pine Nuts and Mint

INGREDIENTS

• 2 tbsp. good olive oil*

• 1 tbsp. unsalted butter*

• 1 cup chopped yellow onion*

• 3 cups chicken stock*, preferably homemade

• 1 ½ cups couscous*

• Kosher salt* and freshly ground black pepper*

• ½ cup julienned fresh mint leaves, loosely packed

• 1/3 cup pine nuts*, toasted

*indicates Kitchen Staple item

DIRECTIONS

Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring it to a boil. Stir in the couscous, 1 teaspoon salt, and ½ teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and ½ teaspoon pepper. Serve hot. Enjoy!

*Recipe courtesy of Ina Garten