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.
Everyday Food, April 2009
- Prep Time 15 minutes
- Total Time 15 minutes
- Serves 4
- 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.
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