Couscous with Parmesan is a fast and tasty side dish that's on the table in 8 minutes. So easy - you don't even need a stove! Plus it's great for when you don't have time on your side!
This recipe is super quick - about 8 minutes give or take - it's my Couscous with Parmesan. A fast and easy no-cook side dish for those times when you don't have a lot of...well...time! Packed full of parmesan cheese plus some herbs and pine nuts (which are done on the stove but totally optional), this quick side is the perfect addition if you are looking for something that's both speedy and tasty.
What you will need to make this recipe
- couscous (fine)
- chicken stock
- butter
- fresh parmesan
- fresh parsley (optional)
- fresh oregano (optional)
- pine nuts (optional)
- salt
*Please see the recipe card below for exact quantities and detailed instructions
How to make this recipe
- Place couscous into a heatproof bowl, and shake to flatten out.
- Heat the stock until boiling (I use the microwave), then stir butter, garlic and salt into the hot stock.
- Pour hot stock over couscous.
- Cover tightly with plastic wrap and leave to sit for 3 minutes.
- Meanwhile, lightly toast pine nuts (if using).
- Use a fork to fluff up the couscous, then stir through grated parmesan, herbs and pine nuts.
My top tips for making this recipe
- The brand of couscous that I use recommends 3 minutes as the cook time. This may vary with the brand that you use. Check the pack for directions.
- This is one of the times that you should remove the "core" or germ in the middle of the garlic cloves. This will help give you a softer, less sharp/raw garlic flavour. An Italian chef once described this to me as the garlic being "hotter" if you leave the core in. See this post for more info on how and when to core your garlic.
- You could sit a plate on top of the heatproof bowl instead of plastic wrap if you like. The hot tip here is to check this size and fit of the plate before you start to heat your stock - this is all a really quick process and you don't want to lose the heat in the stock.
- I found that adding the garlic into the hot stock gave the dish a more mellow garlic flavour which I enjoyed because we are effectively cooking the garlic in the stock. You also get the garlic flavour throughout the stock which then goes through the couscous.
What can I add to couscous for flavour
- chopped fresh herbs
- use stock instead of water
- nuts
- lemon zest or juice
- fruit eg currants, chopped dried apricots or dates
- flavoured olive oil
- don't forget the salt
Serving suggestions and ideas for add-ins
- I serve my parmesan couscous with a few more toasted pine nuts and chopped herbs on top.
- The fresh herbs that I have used are parsley and oregano. The herbs can be easily substituted for another like chopped basil or mint. Or leave them out altogether - still tastes cheesy good!
- You could also use wholemeal couscous, this will give you a more nutty flavour.
- Couscous with parmesan is a great alternative to rice - you could serve it with a stew or a casserole.
Other recipes you may enjoy
Roast Pumpkin Salad with Couscous - sweet butternut squash salad with chargrilled capsicum, mint & couscous.
Carrot and Couscous Salad with Orange - a fresh salad with zesty orange slices plus sweet dates and fresh herbs. Includes a video showing how to segment oranges.
Tomato Parsley Salad - my version of a quick tabbouleh using wholemeal couscous to replace the traditional soaked burghul for a fast and easy alternative.
Couscous with Parmesan
Couscous with Parmesan - a fast and tasty side dish on the table in 8 minutes. Super easy, and great for when you don't have time on your side!
Servings 4 as a side
Calories 196kcal
Ingredients
- 1 cup couscous
- 1 cup chicken stock
- 2 garlic cloves cores removed and crushed (see my notes)
- 1 tbsp butter
- salt to taste
- 1 cup fresh grated parmesan approx 60g
- ¼ cup fresh parsley leaves (loosely packed) optional
- 2 tbsp fresh oregano leaves optional
- ¼ cup pine nuts optional
Instructions
- Place couscous into a heatproof bowl, and shake to flatten.
- Heat the stock (1 cup) until boiling (I use the microwave on high for 2 minutes), then stir butter (1 tbsp), garlic (2 cloves - crushed) and salt to taste into the hot stock.
- Pour hot stock evenly over couscous, making sure it is all covered in stock. Cover tightly with plastic wrap and leave to sit for 3 minutes.
- Meanwhile, in a small frypan lightly toast the pine nuts (¼ cup) and roughly chop the parsley (¼ cup - loosely packed) if using.
- When the 3 minutes is up, use a fork to fluff up the couscous, then stir through grated parmesan (1 cup or approx 60g), roughly chopped parsley, oregano leaves (2 tbsp) and pine nuts.
Notes
- The couscous that I use recommends 3 minutes as the cook time. This may vary with the brand that you use. Check the pack for directions.
- This is one of the times that you should remove the "core" or germ in the middle of the garlic cloves. This will help give you a softer, less sharp/raw garlic flavour. An Italian chef once described this is to me as the garlic being "hotter" if you leave the core in. See this post for more info on how and when to core your garlic.
- You could sit a plate on top of the heatproof bowl instead of plastic wrap if you like. The hot tip here is to check this size and fit of the plate before you start to heat your stock - this is all a really quick process and you don't want to lose the heat in the stock.
- I found that adding the garlic into the hot stock gave the dish a more mellow garlic flavour which I enjoyed because we are effectively cooking the garlic in the stock. You also get the garlic flavour throughout the stock which then goes through the couscous.
Nutrition
Calories: 196kcal
