Lemony Israeli Couscous

This Lemony Israeli Couscous is super easy to make. We added a light flavor with some shallots, lemon juice and toasted almond. This recipe is featured in our Cherry Sauce over Broiled Salmon.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over medium heat.
2. 2Add the shallots and sauté for 1 minute
3. 3Then toast couscous & sliced almond, stirring constantly until fragrant and a pale golden color - between 3 to 5 minutes.
4. 4Pour 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. 5Remove from heat and let stand covered for 10 minutes.
6. 6Add the lemon juice. Adjust the salt as needed