Recipe of the week: Couscous With Shallots, Garlic, and Almonds

Most packages of couscous promise that “the whole operation, from box to bowl, takes about five minutes,” said Marcus Walser in Cook’s Illustrated. But the results are usually “similar to wet sand: bland, blown-out pebbles that stick together in clumps.” To avoid that sorry result, we’ve begun using the “pilaf method” instead, briefly sautéing the grains in butter before they’re submerged in hot liquid. The result is “much better flavor” for just a few minutes of extra effort.

Couscous With Shallots, Garlic, and Almonds

3 tbsp unsalted butter

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2 cups couscous

3 thinly sliced shallots

1 minced garlic clove

1 cup water

1 cup low-sodium chicken broth

1 tsp table salt

¾ cup toasted sliced almonds

¼ cup minced fresh parsley

2 tsp lemon juice

½ tsp finely grated lemon zest

ground black pepper

Heat butter in saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 ­minutes.

Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Mix in water, broth, and salt; stir briefly to combine; then cover and remove pan from heat.

Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice, and zest. Season to taste and serve.