Lemony Israeli Couscous

Name: Lemony Israeli Couscous
Prep time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1 cup Israeli couscous; 1 tablespoon butter; 1 small shallot, finely chopped; zest of half a lemon plus more for garnish; 1u00bc cup chicken stock or water; u00bc Parmesan, shredded plus more for garnish; 1 tablespoon flat-leaf parsley, finely chopped as a garnish

By Leslie Blythe Pasta, Side dish Boiling

August 9, 2018

This is the Lemony Israeli Couscous that I served at the outdoor concert last weekend. I used Trader Joe's Harvest Grain Blends which has Israeli Couscous in it with some quinoa and orzo pasta.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

1 cup Israeli couscous

1 tablespoon butter

1 small shallot, finely chopped

zest of half a lemon plus more for garnish

1¼ cup chicken stock or water

¼ Parmesan, shredded plus more for garnish

1 tablespoon flat-leaf parsley, finely chopped as a garnish

Directions

1Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.

2Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.

3Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.

4Pour in 1 and ¼ cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.

5Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in ¼ cup of Parmesan cheese and mix with a fork. Taste for seasoning.

6Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.

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