Name: Couscous with Fennel and Pine Nuts
Yield: 6 Servings
Ingredients: 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

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