I love this recipe for couscous. It is the only one I use. It comes from Barefoot Contessa, but I didn't not which cookbook.
4 Tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups chicken stock
1/2 teaspoon each of kosher salt and fresh ground pepper
1 1/2 cups couscous
1/2 cup pignoli nuts toasted
1/4 cup currants ( I use dried cherries)
Melt the butter in a large sauce 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. Cut off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pignoli nuts and cuttants to the couscous. Fluff with a fork and serve.