In saucepan, melt butter over medium heat; cook shallots and carrots for 5 minutes or until softened.
Stir in stock and bring to simmer; cook, covered, for 5 to 8 minutes or just until carrots are tender.
Stir in couscous, nuts, and salt and pepper to taste.
Remove from heat; cover and let stand for 5 minutes.
Fluff with fork.
Grease ten 1/2 cup (125 mL) timbale moulds or custard cups.
Line bottoms with rounds of waxed paper; grease paper.
Pack couscous mixture into moulds.
Turn out onto individual plates; peel off paper.