Israeli Couscous with Parsley and Shallots
Coarse salt and ground pepper
1 cup Israeli (pearl) couscous
1 tablespoon olive oil
½ lb. Red Dog Farm Shallots,halved and thinly sliced
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.