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I scaled this back for 2 serves and as the only side it filled 3 of us more than adequately. The only changes I made was to use olive oil instead of butter and use sultanas in place of the currants otherwise made to recipe and think using the chicken stock added a nice flavour instead of using water. Thank you NorthwestGal, made for All You Can Eat Buffet.

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I'mPat February 23, 2012

Wonderful! This is so simple, quick, easy and very tasty. Made as written using whole wheat couscous. The chicken stock really brings a lot of flavor to this side. DH like the little sweetness of the currants and I liked the crunch of the toasted pine nuts. Thanks so much for the post.

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Debbwl September 23, 2010
Couscous With Pine Nuts (Barefoot Contessa)