...and i learned to like shallots (a lot)

Israeli couscous with parsley and shallots
serves 4

Coarse salt and ground pepper
1 cup Israeli (pearl) couscous (I found it in the bulk section at Central Market)
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

In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.
Meanwhile, in a medium skillet, heat oil over medium-high. Add shallots; season with salt and pepper. Cook, stirring frequently, until browned, 3 to 5 minutes. Add to bowl with couscous. Add parsley and lemon juice, and toss. Season with salt and pepper.

*I enjoyed this with some lime broccoli and sesame shrimp...I cooked Asian, go figure. :)