Lemony Israeli Couscous

Ingrédients

• 1/2 half of lemon juice
• 1/2 cup sliced almond
• 2 teaspoons olive oil
• 2 1/4 cups pearl (Israeli) couscous (12 oz)
• 2 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1/4 teaspoon salt
• 1 shallot

Préparation

1. 1

   Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over medium heat.

2. 2

   Add the shallots and sauté for 1 minute

3. 3

   Then toast couscous & sliced almond, stirring constantly until fragrant and a pale golden color - between 3 to 5 minutes.

4. 4

   Pour in chicken broth, and add the salt. Cover and simmer on low heat until liquid is absorbed and couscous is al dente; 10 to 12 minutes. (I prefer mine more on the tender side)

5. 5

   Remove from heat and let stand covered for 10 minutes.

6. 6

   Add the lemon juice. Adjust the salt as needed