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Israeli Couscous with Parsley and Shallots

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    Israeli couscous, found in gourmet shops and many supermarkets, has large, chewy grains. Instead of shallots, you can use an onion.
    Everyday Food, April 2009
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    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.

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