Cumin couscous with fried shallots

4 servings

Ingredients

Quantity Ingredient
3 larges Shallots
2 cups Water
2 tablespoons Extra virgin olive oil
1 teaspoon Ground cumin
1⅓ cup Couscous
2 cups Vegetable oil for frying
Freshly ground pepper to
Taste

Directions

Thinly slice shallots crosswise and separate into rings. In a small saucepan bring water to a boil with olive oil, cumin, pepper, and salt to taste. Stir in couscous and cover. Immediately remove pan from heat and let couscous stand, covered, 5 minutes.

While couscous is standing, in a deep 8 to 10-inch heavy skillet heat about ½-inch vegetable oil over moderately high heat until hot but not smoking and fry shallots, stirring occasionally, until golden, 1 to 2 minutes. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.

Fluff couscous with a fork and divide between 4 plates. Serve couscous topped with shallots.

Yield: 4 servings

COOKING LIVE SHOW #CL9103

All recipes courtesy of Gourmet Magazine

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