ATK Couscous with Shallots, Garlic, and Almonds

By AzWench

Ingredients

• 3 tablespoons unsalted butter
• 3 shallots , thinly sliced
• 1 garlic clove , minced
• 2 cups couscous
• 1 cup water
• 1 cup low-sodium chicken broth
• 1 teaspoon table salt
• 3/4 cup sliced almonds , toasted
• 1/4 cup minced fresh parsley leaves
• 2 teaspoons lemon juice
• 1/2 teaspoon finely grated lemon zest
• Ground black pepper

Details

Servings 6
Adapted from americastestkitchen.com

Preparation

Step 1

Heat butter in medium saucepan over medium-high heat. When foaming subsides, add shallots and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice, and zest, season with pepper to taste, and serve.