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Olive oil

1 large shallot, minced

2 tablespoons Italian flat leaf parsley, minced

1 clove garlic, minced

1/2 teaspoon coarse sea salt

1/8 teaspoon freshly ground pepper

1 cup Israeli couscous

1-1/2 cups water or vegetable or chicken broth

¼ cup mixed fresh herbs: basil, chives, mint, parsley (select 2 or more)



Saute the shallot in oil until it wilts.  Stir in the parsley and garlic for 30 seconds.  Add the couscous, and stir to coat the grains with fat and juices.  Pour in the water or broth and herbs.  Bring liquid to a boil, cover and simmer for 7 minutes.  Off the heat hold for 10 minutes before serving.