INGREDIENTS

• 2 tbsp. olive oil or butter
• 2 tbsp. minced shallot
• 2 1/2 c. low-sodium chicken broth
• 1 1/4 tsp. coarse kosher sea salt
• 1 tsp. garlic powder
• 1/4 tsp. paprika
• 1/8 tsp. ground black pepper
• 1 tbsp. minced parsley
• 2 c. couscous

INSTRUCTIONS

1. Set a large skillet or medium Dutch oven over medium-low heat. Add oil and cook shallot until translucent, about 2-3 minutes. Pour in broth, season with salt, garlic powder, paprika, pepper, and parsley.
2. Turn heat up to medium-high and bring liquid to a boil. Once boiling, add the cous cous, stir, cover with a lid and remove from the heat. Allow the cous cous to sit, covered, for 5 minutes.
3. Remove lid and fluff with a fork before serving.