Rosemary and Parmesan Israeli Couscous

• Produce

  • 1 clove Garlic
  • 1 Lemon
  • 1/2 Onion, small
  • 2 Rosemary, sprigs

• Canned Goods

  • 2 cups Swanson chicken broth

• Condiments

  • 1 tsp Lemon juice, fresh

• Pasta & Grains

  • 1 cup Israeli couscous

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on creative-culinary.com

Description

Ingredients

• 1 Tablespoons olive oil
• 1/2 small onion, diced
• 1 clove garlic, minced
• 2 rosemary sprigs, leaves stripped and chopped (includes garnish)
• 1 cup Israeli couscous
• 2 cups Swanson® Chicken Broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon fresh lemon juice
• 1/4 cup Parmesan cheese (includes some for garnish)
• Lemon quarters for garnish (optional)

Directions

• Put the olive oil and onion into a medium size heavy bottomed saucepan and place over medium high heat.Saute the onions until softened; about 5 minutes. Lower the heat, add the garlic and rosemary (Save 1 teaspoon to garnish plates) and saute for one minute,
• Add the couscous. Stir to coat well and saute for 2 minutes, stirring frequently.
• Add the chicken broth, salt and pepper and lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes.
• Remove from the heat, fluff with a fork, add the lemon juice and 3 Tablespoons of Parmesan and mix gently. Transfer to a serving dish and serve garnished with remaining rosemary and Parmesan cheese. Serve warm or at room temperature.