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