Under 30 Minutes
Israeli Couscous with Parsley and Shallots
Israeli couscous, found in gourmet shops and many supermarkets, has large, chewy grains. Instead of shallots, you can use an onion.
- Coarse salt and ground pepper
- 1 cup Israeli (pearl) couscous
- 1 tablespoon olive oil
- 8 shallots (about 1/2 pound total), halved and thinly sliced
- 1/2 cup fresh parsley, coarsely chopped
- 1 tablespoon fresh lemon juice
In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.
Meanwhile, in a medium skillet, heat oil over medium-high. Add shallots; season with salt and pepper. Cook, stirring frequently, until browned, 3 to 5 minutes. Add to bowl with couscous. Add parsley and lemon juice, and toss. Season with salt and pepper.