Couscous with Shallots and Parsley

Instead of making my usual couscous with sun-dried tomato pesto, I decided to try this recipe. The hardest part of this recipe was finding the shallots. I think most specialty grocery stores, like Whole Foods and Central Market carry shallots which is where I found mine. Did you know that a shallot is a cross between an onion and a garlic clove? I did not know that until I "googled" what a shallot was. I really enjoyed this couscous and found it was much better the next day after it had been refrigerated because you could taste all the flavors, especially the lemon and parsley, when it was cold.
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.

 Add to the bowl with couscous and toss with parsley and lemon juice. Season with salt and pepper.

Pin It