Lemon Infused Israeli Couscous

girlandthekitchen.com

Claire King Oberhausen

1 cup Israeli couscous

1 tbsp of butter

1 small shallot (finely diced)

zest of half a lemon (plus more for garnish)

1 ¼ cup chicken stock or water

¼ Parmesan (shredded plus more for garnish)

1 tbsp of parsley finely chopped as a garnish

Directions at girlandthekitchen.com

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