Saute grains before submerged in liquid, pilaf method. The Week Dec 2010

  • 3 TB unsalted butter
  • 2 C couscous

Heat butter in saucepan med-hi heat. Add couscous, cook stirring frequently until lightly browned, about 5 minutes.

  • Add 3 thinly sliced shallots. cook until softened and slightly browned, about 5 minutes.
  • Add 1 clove minced garlic, cook until fragrant 30 seconds.
  • Add 1 C water plus 1 C chicken broth, stir briefly, cover, remove from heat.
  • Let stand until grains are tender, about 7 minutes. Uncover, fluff with fork.
  • Stir in ¾ C toasted sliced almonds, ¼ C minced parsley, 2 tsp lemon juice, ½ tsp finely grated lemon zest, ground black pepper.