Couscous Pilaf With Shallots, Garlic and Almonds

Couscus is a super-quick side dish. For only a few minutes of extra effort you will get a much better flavor. This came from Marcus Walser in Cook's Illustrated. It was recipe of the week in The Week magazine. This is so good you may never make couscous any other way.

• Ready In: 28 mins
• Serves: 4-6

Ingredients

• 3  tablespoons unsalted butter (I use less)
• 2  cups couscous
• 3  shallots, thinly sliced
• 1  garlic clove, minced
• 1  cup water
• 1  cup vegetable broth (low-sodium)
• 1  teaspoon table salt
• 3⁄4 cup  sliced almonds, toasted (I use a bit less)
• 1⁄4 cup parsley, fresh minced
• 2  teaspoons lemon juice
• 1⁄2 teaspoon lemon zest, finely grated
•  ground black pepper, to taste

Directions

1. Heat butter in saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 minutes.
2. Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Mix in water, broth and salt; stir briefly to combine; then cover and remove pan from heat.
4. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice and zest. Season to taste and serve.