Couscous with Shallots, Garlic, and Almonds

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Appears in Cook's Illustrated January/February 2011

Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.

SERVES4 to 6

TIME35 minutes

Couscous with Shallots, Garlic, and Almonds

WHY THIS RECIPE WORKS

The “pilaf method” allowed the couscous in our recipe to brown gently and uniformly, and cook up fluffy and separate. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pa...

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