Adapted from Martha Stewart
Ingredients
1 Cup of israeli couscous (pearled)
1 Tbsp of olive oil
8 Shallots, halved and thinly sliced
1/2 Cup fresh parsley, coarsely chopped
1 Tbsp of lemon juice
Salt and pepper to taste
Directions
Cut the shallots in half lengthwise and then slice really thin.
Boil water and cook couscous on medium-high heat until al dente. This should take no more than 10 minutes at the most.
While the couscous is cooking, heat olive oil over medium-high heat in a skillet. Add shallots and season with salt and pepper. Cook until browned, for 3 to 5 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O6EBnFQ9vVdgNxOLzk82JH0ga678KXFiOqUGlQW9MxhVlMoEE3VF6a0c_cTR79eaaDv8Sotri85f1dylIN5HwkP0NdrcRIugreupoTu9DPYVSNQA1JY-KIBz5ak9b4HIeh6Jacqf52nU/s400/33E9B723-C16C-4CCB-A255-725A5918CC8E.jpeg)
Add to the bowl with couscous and toss with parsley and lemon juice. Season with salt and pepper.
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