Couscous Recipe
User Reviews
5
Couscous Recipe
Description
This Couscous Recipe starts by boiling chicken stock with olive oil, butter, garlic powder, salt, and pepper to infuse the cooking liquid with rich flavor. Whole wheat couscous is stirred in, covered, and allowed to steam until tender. The couscous is then transferred to a bowl where additional butter, Parmesan cheese, and fresh chopped Italian parsley brighten and enrich the grains. Fluffing with a fork ensures a light, separated texture that avoids clumping.
With its savory base and buttery finish, this couscous works well as a versatile side dish to complement various proteins and vegetables. The Parmesan and parsley add layers of flavor that lift the whole wheat couscous beyond a simple grain side.
The recipe yields a generous portion that can feed 6-8 servings, making it suitable for family dinners or small gatherings. It can be scaled down if desired, and the type of couscous can be adjusted with attention to liquid quantities based on brand instructions.
Ingredients
- 2 cups whole wheat couscous
- 2 cups chicken stock
- 2 tablespoons olive oil
- 3 tablespoons butter (divided)
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan Cheese
- 2 tablespoons Italian parsley roughly chopped, fresh
Instructions
- 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 don't 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.
Notes
- This recipe makes enough couscous to serve 6-8 people comfortably.
- You can substitute other types of couscous but adjust liquid amounts according to the package instructions.
- Fluff the couscous gently with a fork to keep it light and avoid clumping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 296mg | 12% |
| Potassium | 78mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 99mg | 10% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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