Couscous With Shallots, Garlic, and Almonds

By bobcat

Ingredients

• 3 tbsp unsalted butter
• 2 cups couscous
• 3 thinly sliced shallots
• 1 minced garlic clove
• 1 cup water
• 1 cup low sodium chicken broth
• 1 tsp table salt
• 3/4 cup toasted sliced almonds
• 1/4 cup minced fresh parsely
• 2 tsp lemon juice
• 1/2 tsp finely grated lemon zest
• ground black pepper

Preparation

Step 1

Heat butter in saucepan over med-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 minutes.

Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Mix in water, broth, and salt; stir briefly to combine; then cover and remove pan from heat.

Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsely, lemon juice, and zest. Season to taste and serve.