Under 30 Minutes

Israeli Couscous with Parsley and Shallots

Israeli couscous, found in gourmet shops and many supermarkets, has large, chewy grains. Caramelized shallots, fresh parsley, and lemon juice add loads of flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2009

Ingredients

  • 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

Directions

  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.

Cook's Notes

Instead of shallots, you can use an onion.

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