Parmigiano-Reggiano Couscous

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.


Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.