Quick Moroccan Couscous

Ingredients

• 2 cups water
• 1 cup pearl (Israeli) couscous
• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1 shallot, chopped
• 6 cloves garlic, quartered
• 1/2 cup golden raisins
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/2 cup slivered almonds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons lemon juice
• 1 tablespoon butter, softened

Directions

Bring the water to a boil in a saucepan; stir couscous into the boiling water and cook until couscous absorbs all the water and is cooked through, 10 to 15 minutes.

Heat olive oil in a skillet over medium-low heat; cook and stir onion, shallot, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Stir raisins, sun-dried tomatoes, and almonds into onion mixture; cook and stir until heated through, about 5 minutes.

Stir couscous into onion-raisin mixture; cook and stir until heated through, about 5 minutes. Season couscous mixture with salt and pepper; add lemon juice. Remove skillet from heat and stir butter into couscous mixture.