Tuesday, June 02, 2009

Couscous with shallots and parsley

This was a lovely, simple side dish we had the other evening. The recipe was in the recent Everyday Food. I altered the quantities to what I had on hand and it worked well, adjust as you need to.

Israeli Couscous with Shallots & Parsley

The ingredients. Simple enough. I did cook my couscous in chicken broth and saved some of the cooking liquid to help keep the final dish from drying up; almost making a light sauce.

Cook the shallots in olive oil...

...until golden and beautiful.

I tossed the couscous, lemon juice, parsley and the cooking liquid in the skillet, stir and serve.

A very nice side dish. I'll make this again. The parsley and lemon really pop the flavors. The shallots are mellow and sweet.

From Everyday Food.

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.

1 comment:

Dancer in DC said...

It was definitely the lemon that did it for me - really popped the flavor and made it shine.