I have been slightly obsessed with Israeli couscous lately. I have always loved it, but it used to be so hard to find. Now I can grab it at Trader Joe's or my local supermarket. It is an incredibly versatile ingredient.
You can use it in place of any grain in your favorite recipe. It can be cooked in water, stock or broth. It can be served hot, cold or at room temperature. It makes for wonderful leftovers because the couscous never gets too soggy, soft or gummy. And, it can adapt to many different cuisines: Mediterranean, Italian, American, Spanish, French....
I served this recipe as a side to tilapia, but it would be perfect with any protein, or even on its own as a light supper.
1 c. Israeli couscous
3 T. extra virgin olive oil
2 T. fresh lime juice
8 shallots, halved and sliced thinly
⅓ c. fresh parsley, chopped
fresh ground pepper
In a medium saute pan, heat up 1 T. olive oil over medium heat. Add the couscous and saute until lightly toasted, about 5 minutes. Then, following the package directions, cook the couscous until al dente. Drain and transfer to a bowl.
Drizzle 1 T. olive oil and the lime juice over the couscous. Season with salt and pepper and set aside.
In a medium sized skillet, heat the remaining tablespoon of olive oil over medium high. Add shallots and season with salt and pepper. Cook, stirring frequently, until browned, 5-7 minutes. Add to the bowl of couscous. Stir in parsley and season with salt and pepper.