Rosemary Parmesan Couscous

Laura B
  • 2 cups Israeli couscous
  • 2 cups chicken stock
  • 2 tbsp butter
  • ½ cup Parmesan cheese
  • 1 tsp dried rosemary (or 1 tbsp fresh)
  • 1/2 tsp garlic powder (or 1 tsp minced)
  • Salt and white pepper to taste

In medium-sized pot, bring chicken stock, seasonings, and butter to a boil. Add couscous and stir to combine. Cover, turn off heat, and let sit 5 minutes.
Stir in cheese; test and add additional seasonings if needed.

6 thoughts on “Rosemary Parmesan Couscous”

    • Laura B's avatar Laura B January 16, 2021 / 10:40 pm

      We had bought it in the box before and it was okay [similar to Kraft Dinner, the couscous is small and grainy and you add a flavored powder], and I used Israeli couscous in soup once; but this was the first time using “the good kind” as a side dish. It makes all the difference!

      Liked by 1 person

      Reply

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