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Italian Couscous

• 2 1/2 cups Italian couscous, or fregola sarda
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

Bring a large pot of heavily salted water to a boil over high heat.

Add the couscous and cook 8 to 10 minutes, until tender but still al dente.

Drain the couscous, return it to the pot, and toss with the butter, parsley, and a pinch of pepper. Taste for seasoning.

(From " Sunday Suppers at Lucques " by Suzanne Goin with Teri Gelber, Alfred A. Knopf)

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