Often confused with rice, couscous is a pasta made with semolina. Semolina is made by coarsely grinding durum wheat, which makes is more nutrient rich and flavorful than traditional flour.
There are several types of couscous, but today we are using pearl or Israeli couscous. This is my favorite type of couscous to cook with due to its larger size, chewy texture and ability to soak up the flavors that it is simmered in.
This creamy parmesan couscous is ready in 15 minutes and pairs perfectly with pretty much everything. It makes a great lunch when paired with a salad or some roasted vegetables and is a wonderful side dish for chicken, steak and seafood.
Let’s get started…
Technically, a serving of couscous is 1/4 cup of dried couscous, which fluffs up to about 1/2 to 2/3 cup once cooked. This recipe contains 8 of these servings.
You will need 2 cups of pearl couscous, 3 cups of stock or water (I use chicken stock to add both flavor and protein), 4 tablespoons of butter, 1 cup of heavy cream, 1 1/2 cups of shredded parmesan, salt, garlic salt and black pepper.
Begin by bringing 3 cups of stock or water to a boil. Once boiling, add a generous pinch of salt, whisk in 2 cups of pearl couscous and boil for 8 minutes.
Reduce the heat to medium low and stir in 4 tablespoons of butter until fully melted.
Whisk in 1 cup of heavy cream and let the couscous sit over medium low heat until the heavy cream is fully warmed and the couscous is tender.
Transfer the pot off of the heat and stir in 1 1/2 cups of finely shredded parmesan. This is also when I add some garlic salt and black pepper too. This is optional, but I am a huge fan of garlic salt and love what it adds flavor wise.
Couscous already has a wonderful texture, but when it is surrounded by a creamy, salty parmesan situation… all of a sudden that suggested serving size just doesn’t seem like enough.
Creamy Parmesan Couscous
Ingredients
- 2 cups of pearl or Israeli couscous
- 3 cups of stock or water
- 4 tablespoons of butter
- 1 cup of heavy cream
- 1 1/2 cups of parmesan, finely shredded
- salt, garlic salt and black pepper
Instructions
- Bring 3 cups of stock or water to a boil
- Add a generous pinch of salt and stir in 2 cups of pearl couscous
- Boil for 8 minutes
- Reduce the heat to medium low and stir in 4 tablespoons of butter until fully melted
- Stir in 1 cup of heavy cream and leave the couscous over medium low heat until fully tender
- Transfer the couscous off of the heat and stir in 1 1/2 cups of shredded parmesan with an optional pinch of garlic salt and black pepper
- Enjoy immediately
