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. cous cous*

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.