Israeli Couscous with Parsley and Shallots

Prep Time:
15 mins
Total Time:
15 mins

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


  • Coarse salt and ground pepper

  • 1 cup Israeli (pearl) couscous

  • 1 tablespoon olive oil

  • 8 shallots (about ½ pound total), halved and thinly sliced

  • ½ 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.

Cook's Notes

Instead of shallots, you can use an onion.

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