4T Butter, divided ⅔C Organic Pine Nuts ⅔C Finely Chopped Shallots 3C Couscous 3½C Organic Vegetable Broth 2T Lemon Juice 1t Salt ½C Minced Fresh Parsley ¾C Israel Feat, crumbled 1) Melt 1T of the butter in a heavy large saucepan over medium heat. Add pine nuts and stir until golden bron, about 8 minutes. Transfer to a separate dish and set aside. Add the remaining butter and shallots and sauté until golden, about 10 minutes. Add broth, salt and lemon juice, and bring to a boil. 2) Remove from heat, stir in the couscous, cover and leave until the liquid is absorbed, about 10 minutes. Stir in parsley, pine nuts and feta. Season with black pepper. Chef Natalie (Tucson Store 88/Grant & Swan)