Rosemary Parmesan Couscous

  • 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.