Makes 4 servings.

Coarse salt and ground pepper
1 cup pearl couscous
1 tablespoon olive oil
1/2 pound Red Dog shallots, halved and thinly sliced
1/2 cup Red Dog 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 the couscous along with parsley and lemon juice, and toss. Season with salt and pepper.