Pearl Couscous with Shallot & Parsley – Fustini's Oils & Vinegars
Pearl Couscous with Shallot & Parsley Chef Laura Rainey 4 10 minutes 15 minutes Easy, Grains This delicious accompaniment is easy to prepare, and can also be
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fustinis.com.
Ingredients
- 1 cup pearl couscous (substitute quinoa for gluten-free)
- Salt and pepper to taste
- 1 tablespoon Fustini’s Gremolata Olive Oil
- 8 shallots, halved and thinly sliced
- 2 tablespoons Fustini’s Vinoso Vinegar
- ½ cup packed fresh parsley leaves, coarsely chopped
- 1 tablespoon fresh lemon juice
More Like This
Pearled Couscous with Shallots and Parsley
tylerromero.com
Pearl Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots | America's Test Kitchen
americastestkitchen.com
Simple Pearl Couscous | America's Test Kitchen
americastestkitchen.com
Pearl Couscous Recipes
joanneweir.com
Pearl Couscous Salad Recipe
welcometogreenvalley.com
Pearl Couscous and Zucchini Salad with Tomato Vinaigrette – Small Pantry Recipes
small-pantry.com
Pearl Couscous with Butternut Squash and Chickpeas – Small Pantry Recipes
small-pantry.com
Pearl Couscous with Tomatoes, Olives, and Ricotta Salata | America's Test Kitchen
americastestkitchen.com