Homemade Lemon Parmesan Pearl Couscous
- Yield 4
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Homemade Lemon Parmesan Pearl Couscous is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons butter
- 2 large cloves garlic, pressed or minced
- 1 1/2 cups (8 ounces) pearl couscous
- 2 cups chicken stock
- 1/4 teaspoon each: fine sea salt and freshly-ground black pepper
- 1 cup (1 ounce) freshly-grated Parmesan cheese
- 1 tablespoon lemon juice (optional)
Method
Sauté the garlic and couscous. Melt the butter in a medium sauté pan over medium-a hot burner. Tip in the garlic and sauté for 1 minute, stirring frequently. Tip in the couscous and sauté for about 2-3 minutes, stirring occasionally, until lightly toasted.
Let it bubble gently. Tip in the chicken stock, salt, pepper and stir to combine. Continue cooking until the broth reaches a let it bubble gently. Lower heat to medium-low, cover the pan with a lid, and let it bubble gently for about 10-12 minutes until the liquid is mostly absorbed and the couscous is al dente, stirring occasionally. (If it seems like the couscous needs more liquid to finish cooking, you can add ¼ cup of additional chicken stock or water.)
Finish. Tip in the Parmesan cheese and lemon juice and stir until evenly combined. Taste and season with additional salt, pepper and/or lemon juice if needed.
Plate Plate warm and enjoy!
