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MINT CILANTRO COUSCOUS (Perfect with our Moroccan Braised Lamb Shanks)

Yield: 4 servings

2 tablespoons unsalted butter

1 large shallot, minced

1 cup couscous

1 cup water

1 cup chicken or vegetable stock 

¼ cup dry currants (more to taste)

1 tbsp chopped fresh mint (more to taste)

1 tbsp chopped cilantro (more to taste)

1/8 cup slivered or sliced almonds (toasted and roughly chopped) (more to taste)

Herb Mixture

Toast almonds and roughly chop. Let cool. Chop herbs and mix with almonds set aside.

Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minute. Add the  chicken stock, the water and 1/4 teaspoon of salt and bring to a boil. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture.