Directions:
- Melt butter in a large saute pan, add the shallots 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. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes. Add the pignoli nuts and currants to the couscous, stir and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 874.72 Kcal (3662 kJ) | ||
| Calories from fat | 651.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.39g | 111% | |
|---|---|---|---|
| Cholesterol | 165.57mg | 55% | |
| Sodium | 363.36mg | 15% | |
| Potassium | 298mg | 6% | |
| Total Carbs | 45.06g | 15% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 15.51g | 31% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.1mg | 12% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 308.49 Kcal (1292 kJ) | ||
| Calories from fat | 229.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.53g | 111% | |
|---|---|---|---|
| Cholesterol | 58.39mg | 55% | |
| Sodium | 128.15mg | 15% | |
| Potassium | 105.1mg | 6% | |
| Total Carbs | 15.89g | 15% | |
| Sugars | 1.53g | 17% | |
| Dietary Fiber | 1.3g | 15% | |
| Protein | 5.47g | 31% | |
| Vitamin C | 1.2mg | 6% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.7mg | 12% | |
| Calcium | 14.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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