Moroccan Couscous

2 tablespoons butter

3/4 cup shallots, chopped

2 1/2 Tablespoons Moroccan Seasoning

2 cups vegetable stock

1 1/2 cups couscous

1/2 cup pine nuts, lightly toasted

1/3 cup currants

1/3 cup pomegranate seeds

1/4 cup cilantro, finely chopped

Salt to taste

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1. In a large saucepan over medium high heat, add the butter, shallots and Moroccan seasoning. Cook for 3-4 minutes or until translucent.

2. Add in the stock and bring to a boil. Once boiling, stir in the couscous, cover and remove from heat. Let the couscous sit for 10 minutes.

3. With a fork fluff and add the pine nuts, currants, pomegranate seeds and cilantro. Serve warm.

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