This recipe is a simple and refreshing way to enjoy Israeli couscous. The bright flavors of lemon and herbs are a perfect complement to the nutty, chewy texture of the couscous. This dish is perfect for a weeknight meal or a light lunch. It can be served hot or cold, and it’s also a great way to use up leftover vegetables.
INGREDIENTS
- 1 cup Israeli couscous
- 1 tablespoon butter
- 1 small shallot, finely diced
- Zest of half a lemon (plus additional for garnish)
- 1 1/4 cups chicken stock or water
- 1/4 cup Parmesan cheese, shredded (plus more for garnish)
- 1 tablespoon fresh parsley, finely chopped (for garnish)
INSTRUCTIONS
- In a small pot, melt the butter over medium heat. Add the finely diced shallot and the zest of half a lemon. Cook for about 3 minutes, allowing the flavors to infuse while sweating the shallot without browning it.
- Add the Israeli couscous to the pot, stirring to combine it with the shallot and butter mixture. Toast the couscous for about 2 minutes.
- Pour in 1 1/4 cups of chicken stock or water, and season with salt and pepper. Bring the mixture to a simmer, then cover and cook for 10 minutes.
- Once cooked, fluff the couscous with a fork to separate the grains. Stir in 1/4 cup of shredded Parmesan cheese, mixing well. Taste and adjust seasoning as needed.
- Serve the couscous in a bowl, garnishing with additional lemon zest, chopped parsley, and extra shavings of Parmesan on top. Enjoy!
