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