Couscous, which is already a very tasty weeknight side dish option, becomes that much more exciting with the addition of chicken broth and freshly grated cheese.
Makes 4 to 6 servings
Hands- on time: 5 minutes
Total preparation time: 10 minutes
2 cups chicken broth
2 tablespoons unsalted butter
One 10-ounce package plain couscous
2 ½ ounces Parmigianno-Reggiano cheese
Kosher salt and freshly ground black pepper
Bring the chicken broth and butter to a boil in a medium saucepan. Stir in the couscous and cover. Remove from the heat and let stand 5 minutes.
While the couscous liquid is coming to a boil and the couscous is soaking, finely grate the Parmigiano-Reggiano (1 2/3 cups on a microplane or a scant cup on the fine side of a box grater).
Fluff the couscous with a fork; stir in the cheese and add salt and pepper to taste.