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Creamy Parmesan Couscous

A wonderfully creamy couscous perfect with chicken, steak, seafood or roasted vegetables.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Pasta, Side Dish
Cuisine: Jewish, Mediterranean
Servings: 8

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