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Israeli Couscous with Parsley and Shallots Print Email

Coarse salt and ground pepper
cup Israeli (pearl) couscous
1 tablespoon olive oil
8 shallots (about 1/2 pound total), halved and thinly sliced (if shallots are unavailable, onions can be substituted)
1/2 cup fresh parsley, coarsely chopped
1 tablespoon fresh lemon juice

In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.

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. Serves 4 - Everyday Food (April 2009)

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