Couscous with Pine Nuts and Currents

Melt the butter in a medium sized sauce pan over medium heat. Add the shallots with a pinch of salt and sweat for about 10 minutes or until soft. Add the stock and bring to a slow simmer.
While the shallots are sweating, toast the Pine Nuts in a small skillet over medium-high heat. Pan toss to brown and to prevent burning. When nicely toasted remove from heat and add to the currents. Set aside.
At this point you can either proceed with the next step or put it on hold for a few hours by removing the broth from the heat and covering to prevent evaporation.

With the stock simmering, add the Couscous all at once. Stir and immediately remove from the heat and cover. Let stand for 10 minutes or until all the liquid has been absorbed, add the current/toasted pine nuts from the previous step and fluff with a fork. Test for seasoning and adjust as necessary. Serve as a side to roast chicken and top with a tsp of minced chives if using.