I love pearl couscous (also called Israeli couscous) for it's fun shape and texture, and for its slightly nutty flavor. Cooked with some shallots or onions, pilaf-style, it makes a delicious base for all kinds of stews, ragouts, or sautés (like the Sautéed Spiced Cauliflower and Shallot Topping or Filling pictured here). I sometimes add leftovers to eggs in the morning.

Note: Instead of all water for the cooking liquid, I sometimes use a small amount of chicken bone broth (Imagine brand, which I keep in my fridge) or chicken stock in place of some of the water.

Makes 4 side-dish servings.

• 1 tablespoon olive oil or plant butter (or regular butter if no alpha-gal concerns)
• 1/4 cup thinly sliced shallots
• 1 cup pearl couscous (also called Israeli couscous)
• Kosher salt

1. In a large saucepan (which has a lid), warm the oil over medium-low heat. Add the ¼ cup sliced shallots and a pinch of salt. Cook, stirring frequently, until the shallots have softened and are beginning to brown, 6 to 8 minutes.

2. Add the pearl couscous and ½ teaspoon salt. Raise the heat to medium and cook, stirring frequently, until much of the couscous has taken on some browning, 3 to 5 minutes.

3. Add 1 ¼ cups water to the pan, bring to a boil, reduce to a simmer, cover and cook until the water has been absorbed and the couscous is tender, 9 to 12 minutes. Remove from the heat. Fluff the couscous with a fork, cover, and keep warm in the pan.

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