With the help of butter, pasta water and Parmesan cheese, this couscous takes on a creamy, almost risotto-like consistency that’s as delicious as it is simple to prepare!
| Level: | Easy |
| Total: | 10 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Cook 1 1/2 cups pearled couscous in salted boiling water until tender, 4 minutes. Drain and reserve 3/4 cup cooking water. Melt 4 tablespoons butter in the saucepan over medium heat. Add the couscous, 2 tablespoons lemon juice, 2 teaspoons lemon zest and 1/2 cup each grated Parmesan and cooking water; season with salt and pepper. Cook, stirring, until creamy, adding more cooking water if needed. Top with Parmesan and chopped chives.
Reviews
This was a simple and elegant side dish that I served with Minute Steak Diane and broccoli. I only made a half-serving, which was plenty for the two of us.