Serving Size: 4
- 1 cup Israeli couscous
- 1 tbsp of butter
- 1 small shallot finely diced
- zest of half a lemon plus more for garnish
- 1 1/4 cup chicken stock or water
- 1/4 Parmesan shredded plus more for garnish
- 1 tbsp of parsley finely chopped as a garnish
Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.
Recipe and Photo credit: girlandthekitchen.com
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