Green Chile-Toasted Pine Nut Couscous Serving Size - 4 Prepared By - Mary & Randy Recipe Rating
			3 tablespoons unsalted butter 1 1/2 cups couscous 2 1/4 cups low sodium Chicken Stock 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 Anaheim chile, roasted, peeled, seeded (see note below) and finely diced 3 tablespoons dried cherries 6 dried apricots, finely diced 3 tablespoons pine nuts, toasted 2 green onions, white and green parts, thinly sliced 2 tablespoons finely chopped fresh cilantro
			ROASTING PEPPERS AND CHILES Preheat the oven to 375 degrees F. Brush the peppers with olive oil and season with salt and pepper, place in the oven on a rimmed baking sheet, and rotate until charred on all sides, 15 to 17 minutes. Remove from the oven and place the roasted peppers in a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed. Treat chiles exactly the same way as the peppers. Roasted peppers and chiles can be covered and stored for up to 5 days in the refrigerator. TO MAKE COUSCOUS - Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the couscous and stir until it is coated with the butter and slightly toasted, about 2 minutes. Add the-stock and salt and pepper and bring to a boil. Stir in the Anaheim chile, cherries, and apricots, cover, and reduce the heat to low. Cook for 5 to 6 minutes, until all of the liquid has been absorbed. Add the remaining 1 tablespoon butter, the pine nuts, green onions, and cilantro and fluff with a fork. Transfer to a serving bowl.