Ingredients
Ingredients
- 2 tablespoons butter
- 2 large cloves garlic, pressed or minced
- 1 1/2 cups (8 ounces) pearl couscous
- 2 cups chicken stock
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
- 1 cup (1 ounce) freshly-grated Parmesan cheese
- 1 tablespoon lemon juice (optional)
Instructions
- Sauté the garlic and couscous: Melt the butter in a medium sauté pan over medium-high heat. Add the minced garlic and sauté for 1 minute, stirring frequently to prevent burning. Then add the pearl couscous and sauté for about 2-3 minutes, stirring occasionally, until the couscous is lightly toasted and fragrant.
- Simmer: Pour in the chicken stock, then season with sea salt and black pepper. Stir to combine everything. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pan with a lid and simmer for about 10-12 minutes until most of the liquid is absorbed and the couscous is tender but still has a slight bite (al dente). Stir occasionally to prevent sticking. If the couscous looks dry before it is fully cooked, add an additional 1/4 cup of chicken stock or water and continue cooking.
- Finish: Remove the pan from heat and stir in the freshly grated Parmesan cheese and lemon juice until well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
- Serve: Serve the lemon parmesan pearl couscous warm as a delicious side dish to your favorite entrée.
Notes
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian.
- If you prefer, use fresh garlic cloves instead of pressed garlic for a milder garlic flavor.
- For a deeper lemon flavor, add some lemon zest along with the juice.
- Keep an eye on the couscous while simmering to avoid burning or drying out; add extra liquid if necessary.
- This dish pairs well with grilled chicken, fish, or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
