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Israeli Couscous with Parsley and Shallots
- Coarse salt and ground pepper
- 1 cup Israeli (pearl) couscous
- 1 tablespoon olive oil
- 8 shallots (about 1/2 pound total) halved and thinly sliced
- 1/2 cup fresh parsley coarsely chopped
- 1 tablespoon fresh lemon juice
Directions:View on PBS Food
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