The “pilaf method” allowed the couscous in our recipe to brown gently and uniformly, and cook up fluffy and separate. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted and by using almonds for textural and flavor contrast.
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
- ¾ cup sliced almonds - toasted
- ¼ cup minced fresh parsley leaves
- 2 teaspoons lemon juice
- ½ teaspoon finely grated lemon zest
- ground black pepper
Instructions
- Heat the butter in a 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 a fork.
- Stir in almonds, parsley, lemon juice, and zest, season with pepper to taste, and serve.