Why You’ll Love This Recipe
This Couscous with Parmesan recipe is a perfect side dish when you’re in a hurry but still want something that’s both delicious and satisfying. The couscous soaks up the aromatic chicken stock, and the Parmesan adds a creamy, savory richness that elevates the dish. Optional herbs and pine nuts add a burst of freshness and texture, making it a versatile side that pairs well with nearly any main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the couscous:
- 1 cup couscous
For the stock mixture:
- 1 cup chicken stock
- 2 garlic cloves, cores removed and crushed
- 1 tablespoon butter
- Salt, to taste
Additional ingredients:
- 1 cup fresh grated Parmesan
- ¼ cup fresh parsley leaves (loosely packed, optional)
- 2 tablespoons fresh oregano leaves (optional)
- ¼ cup pine nuts (optional)
Directions
- Prepare couscous: Place the couscous in a heatproof bowl.
- Prepare the stock mixture: In a saucepan, heat the chicken stock until boiling. Stir in the butter, crushed garlic, and salt. Let it simmer for a moment to infuse the garlic flavor into the stock.
- Combine: Pour the hot stock mixture over the couscous, then cover the bowl and let it sit for 3 minutes to allow the couscous to absorb the stock and soften.
- Finalize the dish: Fluff the couscous with a fork to separate the grains. Stir in the grated Parmesan, parsley, oregano, and pine nuts if using. Mix gently to combine.
Servings and Timing
- Servings: 4 as a side dish
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
Variations
- Vegetarian Stock: For a vegetarian version, substitute the chicken stock with vegetable stock.
- Add Vegetables: For added texture and flavor, stir in some sautéed vegetables like spinach, bell peppers, or zucchini.
- Nuts: If you don’t have pine nuts, you can substitute with chopped walnuts or almonds for a different crunch.
- Cheese: For a stronger flavor, add a bit of grated Pecorino Romano or Asiago cheese in place of or along with the Parmesan.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, add a splash of water or stock to the couscous and warm it in the microwave or on the stovetop. Stir to prevent it from becoming dry.
FAQs
Can I use instant couscous for this recipe?
Yes, instant couscous works just as well. Just make sure to follow the instructions on the package, as the cooking time may differ slightly.
Can I make this dish ahead of time?
While this dish is best served fresh, you can prepare the couscous and stock mixture in advance and store them separately in the fridge. Just combine and warm before serving.
Can I use other types of cheese besides Parmesan?
Yes! You can substitute Parmesan with any hard cheese like Pecorino Romano or even a soft cheese like goat cheese, depending on your preference.
How can I make this dish spicier?
If you like a bit of heat, add some red pepper flakes or a dash of hot sauce to the stock mixture when you’re preparing it.
Can I add more garlic?
Absolutely! If you love garlic, feel free to increase the amount or even roast the garlic for a sweeter, milder flavor.
Conclusion
Couscous with Parmesan is a simple yet flavorful side dish that’s perfect for busy weeknights or when you need a quick accompaniment to a larger meal. The combination of fluffy couscous, savory Parmesan, and aromatic herbs creates a dish that’s both comforting and fresh. Customize it with your favorite add-ins, and you have a versatile side that will pair beautifully with a variety of main courses.
Couscous with Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Couscous with Parmesan is a quick, flavorful side dish combining light, fluffy couscous with savory Parmesan, garlic, and fresh herbs, ready in just 8 minutes.
Ingredients
1 cup couscous
1 cup chicken stock
2 garlic cloves, cores removed and crushed
1 tablespoon butter
Salt, to taste
1 cup fresh grated Parmesan
¼ cup fresh parsley leaves (optional)
2 tablespoons fresh oregano leaves (optional)
¼ cup pine nuts (optional)
Instructions
- Place the couscous in a heatproof bowl.
- In a saucepan, heat the chicken stock until boiling. Stir in the butter, crushed garlic, and salt. Let it simmer to infuse the garlic flavor into the stock.
- Pour the hot stock mixture over the couscous, then cover the bowl and let it sit for 3 minutes to allow the couscous to absorb the stock and soften.
- Fluff the couscous with a fork to separate the grains. Stir in the grated Parmesan, parsley, oregano, and pine nuts if using. Mix gently to combine.
Notes
For a vegetarian version, use vegetable stock instead of chicken stock.
Try adding sautéed vegetables like spinach, bell peppers, or zucchini for more flavor and texture.
If you don’t have pine nuts, substitute with chopped walnuts or almonds for a different crunch.
For a stronger cheese flavor, add grated Pecorino Romano or Asiago along with or instead of the Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
