Finely chop the shallots. Heat a medium-sized fry pan over medium heat and add the oil. Add the shallots and turn the heat down to medium-low. Cook the shallots until translucent.
Add the couscous and cook for a minute or so before adding the chicken stock and salt. Increase the heat and bring to a boil. Reduce the heat to low, cover and simmer until tender and the liquid is almost completely absorbed, about 10 to 12 minutes.
To finish, finely mince the chives and stir into the couscous. Season with freshly-ground black pepper and serve immediately.
- 2 tbsp olive oil
- 2/3 cup shallots
- 2 cups Middle Eastern toasted couscous (also known as pearl couscous)
- 3 1/2 cups chicken stock
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 3 tbsp chives
