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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.

  • Prep:
  • Total Time:
  • Servings: 4
Israeli Couscous with Parsley and Shallots

Source: Everyday Food, April 2009


  • 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


  1. In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.

  2. 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.

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