Couscous is one of my very favorite foods. A lot of people think it is similar to rice, but it is actually pasta! There are three types of couscous – Moroccan, Israeli & Lebanese.
Most of the time you’ll find Moroccan. It’s super tiny! I love this type because it cooks so quickly. Israeli is my personal favorite ( & used in this recipe! ) I love the texture. I’ve actually never had Lebanese, but it’s bigger than the Israeli!
Whatever type you use, couscous is a great base for any meal. It can be used just like rice or quinoa. It’s also great on it’s own. This simple cheesy version may be my favorite way to eat it though!
Happy cooking! xx
ellyn
TIME: 20 minutes
SERVINGS: 4
INGREDIENTS:
- 1 ⅓ cup dry Israeli couscous
- 1 tablespoon olive oil
- 1 ¾ cup vegetable stock
- ½ cup half & half
- 1 tablespoon butter
- ¼ teaspoon salt
- ½ teaspoon pepper – more to taste!
- ½ cup grated parmesan
INSTRUCTIONS:
- In a small pot heat olive oil over medium high heat. Add in dry couscous & let toast for two minutes while periodically stirring. This will give the couscous color & more flavor.
- Add in vegetable stock. Bring to a low simmer & cover. Simmer for 10-12 minutes, stirring regularly, or until all of the stock is absorbed.
- Turn off heat. Add half & half & butter. Cover with a lid & let sit for 5-8 minutes.
- Add in salt, pepper & parmesan. Give it a good stir!
- Enjoy!
