Serve something different with dinner – this simple side dish features Israeli (or pearl) couscous, tiny ball-shaped pasta that has a nuttier flavor and chewier texture than traditional couscous.
Recipe and photograph by Kimme Hargrove
Adapted from Martha Stewart’s Everyday Food
1 cup Israeli couscous (also called pearl couscous)
1 Tablespoon olive oil
3-4 medium shallots, sliced into thin slivers
1/3 cup fresh parsley, chopped
Juice of half a lemon
Salt and pepper, to taste
Heat water in a medium saucepan to a low boil. Add couscous, and cook until al dente, about 4-5 minutes. Drain, and set aside until ready for use.
In another medium saucepan, heat olive oil on medium-high. Add shallots, and cook until slightly browned, about 4-5 minutes. Remove from heat, and add cooked couscous to shallot mixture. Add parsley and lemon juice, then salt and pepper to taste.
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