How to make couscous

• Produce

  • 1 tsp Garlic powder
  • 2 tbsp Italian parsley, fresh

• Canned Goods

  • 2 cups Chicken stock

• Pasta & Grains

  • 2 cups Couscous, whole wheat

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Parmesan cheese

Found on eatingonadime.com

Description

Ingredients

• 2 cups whole wheat couscous
• 2 cups chicken stock
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ½ teaspoon pepper
• ½ cup Parmesan cheese
• 2 tablespoons fresh Italian parsley, roughly chopped

Directions

• In a medium size pot, bring the broth, olive oil, one tablespoon of butter and seasonings to a boil.
• Add the couscous, stir quickly to combine, cover and let sit for 5 minutes.
• Transfer the cooked couscous to a large bowl.
• Add the rest of the butter (I cut mine up), Parmesan cheese and parsley.
• Using a fork to fluff the couscous until the butter is melted and everything is evenly combined. This may take a minute or two. Make sure you dont use a spoon, because it will make the couscous clump together rather than keeping it light and fluffy.
• Adjust the seasonings to taste. You can add more salt and or pepper until it suites your tastes.
• This makes a large portion and will easily feed 6-8 people depending on portion size. This works great for my family, but if you prefer a smaller amount, you could easily cut the recipe in half.
• Also, I used whole wheat, but you can use any kind of couscous. Make sure you check the amount of liquid instructed for the brand of couscous you buy. My couscous was a 1:1 ratio, but each type may be different.