Pearl Couscous with Shallot & Parsley
Pearl Couscous with Shallot & Parsley
Chef Laura Rainey
4
10 minutes
15 minutes
Easy, Grains
This delicious accompaniment is easy to prepare, and can also be prepared ahead of time and served chilled. Pictured with Roasted Spiced Carrot Salad, Meyer Lemon Marinated Chicken, Garlicky Grilled Cauliflower Steaks, and Creamy Garlic, Parsley, and Feta Dressing.
Ingredients
1 cup pearl couscous (substitute quinoa for gluten-free)
Salt and pepper to taste
1 tablespoon Fustini’s Gremolata Olive Oil
8 shallots, halved and thinly sliced
2 tablespoons Fustini’s Vinoso Vinegar
½ cup packed fresh parsley leaves, coarsely chopped
1 tablespoon fresh lemon juice
Directions
Cook couscous in a pot of boiling salted water or chicken stock until al dente, according to package instructions. Drain any excess liquid if any and transfer to a bowl.
Meanwhile, heat oil in a medium skillet over medium high heat. Add shallots, season with salt and pepper. Cook, stirring frequently, until browned, 7 to 8 minutes. Add red wine vinegar and cook for another minute. Add to a bowl with couscous and add parsley, lemon juice and toss to combine. Taste and adjust seasoning with salt and pepper and serve.
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