Israeli Couscous with Parsley and Shallots Recipe | PBS Food

Israeli Couscous with Parsley and Shallots


Prep time: 15 Minutes

Total time: 15 Minutes

Yield: 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


  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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