Instructions: Thinly slice shallots crosswise and separate into rings. In a small saucepan bring water to a boil with olive oil, cumin, pepper, and salt to taste. Stir in couscous and cover. Immediately remove pan from heat and let couscous stand, covered, 5 minutes.

While couscous is standing, in a deep 8 to 10-inch heavy skillet heat about 1/2-inch vegetable oil over moderately-high heat until hot but not smoking and fry shallots, stirring occasionally, until golden, 1 to 2 minutes. Transfer shallots with a slotted spoon to paper towels to drain and season with salt and pepper.

Fluff couscous with a fork and divide between 4 plates. Serve couscous topped with shallots.

This recipe yields 4 servings.

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