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 | ingredients |
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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
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 | Israeli Couscous with Parsley and Shallots |
| | Serves 4 | Prep time: 15 minutes | Total time: 15 minutes |
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- 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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