Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 small clove garlic, minced
- 1 1/3 cups Israeli couscous (pearl couscous)
- 2 cups chicken broth (or water)
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Sauté the garlic: In a medium-sized saucepan over medium-high heat, add 2 tablespoons of unsalted butter and the minced garlic clove. Stir frequently for about 1 minute until the garlic becomes fragrant, taking care not to burn it.
- Toast the couscous: Add 1 1/3 cups of Israeli pearl couscous to the saucepan. Stir continuously to coat the couscous in the hot butter and toast it lightly for about 1 minute.
- Add the broth: Pour in 2 cups of chicken broth and bring the mixture to a rolling boil over medium-high heat.
- Simmer the couscous: Reduce the heat to low, cover the saucepan with a lid, and let the couscous cook until all the liquid is absorbed, about 10–12 minutes. Avoid lifting the lid during this time for even cooking.
- Finish and season: Turn off the heat, stir in 1/4 cup of grated Parmesan cheese until melted and combined. Season with salt and pepper to taste, and add red pepper flakes if desired. Serve warm.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Be careful to not burn the garlic during sautéing as it can turn bitter.
- Use freshly grated Parmesan for best flavor and melting quality.
- Optional red pepper flakes add a nice mild heat but can be omitted for a milder dish.
- If using water instead of broth, consider adding extra seasoning for flavor.
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Israeli
