4 Tbsp (1/2 Stick) Butter
¾ Cup Shallots, Diced Fine
3 Cup Chicken Or Vegetable Stock
½ Tsp Kosher Salt
½ Tsp Black Pepper
1 ½ Cup Couscous
½ Cup Pistachios, Toasted
¼ Cup Dates, Diced (You Can Also Use Dried Currants Or Cranberries)


1.      Melt Butter In Large Sauté Pan. Add Shallots And Cook For 3 Minutes
Over Med Heat.

2.      Add Chicken Stock, Salt & Pepper And Bring To A Boil.

3.      Remove Pan From Heat And Add Couscous.

4.      Cover And Lets It For About 10 Minutes.

5.      Stir In Pistachios And Dates And Serve Immediately.


4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

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Pescadeli Catering