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Couscous with Fennel and Pine Nuts
- 1 1/2 tablespoons butter
- 1 large fresh fennel bulb, cut into 1/4-inch cubes (about 2 cups)
- 1/2 teaspoon fennel seeds, coarsely ground in mortar with pestle or in spice mill
- 2 cups low-salt chicken broth
- 1 cup water
- 2 cups couscous (about 12 ounces)
- 1/4 cup pine nuts, toasted
- 3 tablespoons chopped fresh chives
Directions:View on Bon Appetit
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