Couscous with Shallots, Garlic, and Almonds
By America's Test KitchenPublished on December 21, 2011
Time
35 minutes
Yield
Serves 4 to 6
Ingredients
3 tablespoons unsalted butter 3 shallots, thinly sliced1 garlic clove, minced2 cups couscous 1 cup water 1 cup low-sodium chicken broth 1 teaspoon table salt ¾ cup sliced almonds, toasted¼ cup minced fresh parsley leaves 2 teaspoons lemon juice ½ teaspoon finely grated lemon zest Ground black pepper
Instructions
- Heat butter in 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 fork. Stir in almonds, parsley, lemon juice, and zest, season with pepper to taste, and serve.
Time
35 minutesYield
Serves 4 to 6Ingredients
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
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
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
Why This Recipe Works
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.
Instructions
- Heat butter in 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 fork. Stir in almonds, parsley, lemon juice, and zest, season with pepper to taste, and serve.
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