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Apr 26, 2022

Pearl Couscous with Charred Lemon and Parmesan

Pearl Couscous with Charred Lemon and Parmesan

by Chef Tina Hoban

Pearl couscous – also called Israeli couscous looks like a grain, but it is actually a type of toasted pasta. This easy one pan side dish goes great with everything from seafood to lamb.

Makes 16 – 1 cup servings

  • 2 Tbsp. olive oil
  • ½ large lemon
  • 1/3 cup minced shallots
  • 1 cup pearled couscous
  • 1 ¾ cup chicken broth
  • ¼ cup grated parmesan
  • ¼ cup minced parsley

Heat your Wood Stone to a moderate temperature – between 400°F and 425°F.

Turn your oven flame to 3.

Place a sauté pan next to the flame and heat thoroughly.

Add the olive oil and heat briefly.

Place the lemon, cut side down, into the sauté pan.

Add the shallots and cook, stirring occasionally, until translucent.

Add the couscous, stir to coat and cook for a minute to toast.

Add the chicken broth and cook, stirring occasionally, until the liquid is absorbed, and the couscous are cooked through.  This should take about 15 minutes.

Remove from the oven.  Stir in the parmesan and parsley and serve.

 

 

 

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