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Do you make couscous? You are going to love this delicious 15-Minute Parmesan Couscous recipe today. Let’s learn how to make couscous so that you’ll have another delicious side dish to serve for dinner.
If you are looking for an Easy Mediterranean Recipes try this simple side dish. It is easy to prepare and loaded with flavor. The simple ingredients makes this side dish easy to learn how to cook couscous.
What's in this post: Easy Couscous Recipe
What is Couscous?
Couscous is a grain similar to quinoa or rice. However, it is crushed and formed into small spheres for easy serving. There are many different varieties of couscous.
I think it tastes similar to rice but has more of a nutty flavor. Also, it takes less time to cook than rice or quinoa so I love having it on hand so I can make a quick and easy side dish for my family is under 15 minutes.
If you are looking for another light a delicious side dish, I recommend my garlic lime steamed asparagus. Anyway, let’s get back to the recipe and continue to learn how to fix couscous for a staple food that everyone will love.
Ingredients
You just need a few common ingredients to cook couscous.
- Whole Durum Wheat Couscous – There are different types to choose from.
- Chicken Stock – If you are out you can use 2 cups of Water
- Garlic Powder – See The Best Garlic Powder Substitute if you are out.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
Feel free to add in flavors or ingredients to your vegetarian couscous. Here are some delicious additions.
- Lemon Juice
- Tomatoes
- Vegetable Broth or Chicken Broth
- Lemon Zest
- Raisins
- Feta Cheese
- Red Onion
- Fresh Herbs
How to Cook Couscous
Step 1 – First in a medium saucepan, bring the broth, olive oil, one tablespoon of butter and seasonings to a boil. These ingredients will resemble boiling water.
Step 2 – Then add the cup of dry pearl couscous one at a time into the boiling mixture. Next stir quickly to combine, cover and let sit for 5 minutes. Then remove from heat and turn off heat as it will not longer be needed for this recipe
Step 3 – After this time, remove the couscous from the pan and add couscous to a large bowl. Next add the rest of the butter (I cut mine up so that it will melt quicker), parmesan cheese and parsley.
Step 4 – Fluff with fork until the butter is melted by the couscous steam and everything is evenly combined. This may take a minute or two. Add seasoning to taste.
Recipe Tips
- Seasoning – Adjust the seasonings to taste. You can add more salt and or pepper until it suites your tastes.
- Serving Size – This makes a large portion and will easily feed 6-8 people depending on portion size. This works great for my family, but if you prefer a smaller amount, you could easily cut the recipe in half.
- Couscous Type – Also, I used whole wheat, but you can use any kind of couscous. Make sure you check the amount of liquid instructed for the brand of couscous you buy. My couscous was a 1:1 ratio, but each type may be different.
Storage & Reheating Suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
Here are some of my favorite recipes to serve with this delicious and easy couscous side dish. You can even make a couscous salad by adding in cherry tomatoes and chopped green leaf lettuce.
Frequently Asked Questions
Yes, freeze the prepared couscous after it has cooled to room temperature. Store in a freezer safe container for up to 3 months.
Reheat leftovers on the stovetop over medium heat with a little water.
For this recipe we used whole wheat couscous. But there are of other types of couscous that you can also choose Moroccan Couscous, Israeli Couscous and Lebanese. If you prefer smaller couscous, Moroccan is the best one to choose.
Yes, you can serve couscous cold. We love to enjoy this type of pasta because of the many ways it can be served rather it is hot or cold.
Couscous cooking time will vary. But you will know that it is cooked when it is tender and the couscous has absorbed the liquid.
Depending on the consistency that your prefer, we recommend a 1:1 ration when making couscous. If you want a drier consistency than use a little less water. If you want more of a softer and sticky consistency than use a little more water.
For 1 cup of uncooked couscous can yield 2-4 cups of cooked couscous. It all depends on the cooking method and they type of couscous that you choose.
More Easy Side Dishes
Quick and Easy Instant Pot
Instant Pot Cilantro Lime Rice Recipe
Easy Side Dishes
How to Season Brown Rice
Quick and Easy Instant Pot
Instant pot White Rice Recipe
We love hearing from you. If you make this Easy Couscous Recipe, please leave us a comment or star review.
Couscous Recipe
Ingredients
- 2 cups whole wheat couscous
- 2 cups chicken stock
- 2 tablespoons olive oil
- 3 tablespoons butter (divided)
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Parmesan cheese
- 2 tablespoons fresh Italian parsley (roughly chopped)
Instructions
- In a medium size pot, bring the broth, olive oil, one tablespoon of butter and seasonings to a boil.
- Add the couscous, stir quickly to combine, cover and let sit for 5 minutes.
- Transfer the cooked couscous to a large bowl.
- Add the rest of the butter (I cut mine up), Parmesan cheese and parsley.
- Using a fork to fluff the couscous until the butter is melted and everything is evenly combined. This may take a minute or two. Make sure you don’t use a spoon, because it will make the couscous clump together rather than keeping it light and fluffy.
- Adjust the seasonings to taste. You can add more salt and or pepper until it suites your tastes.
- This makes a large portion and will easily feed 6-8 people depending on portion size. This works great for my family, but if you prefer a smaller amount, you could easily cut the recipe in half.
- Also, I used whole wheat, but you can use any kind of couscous. Make sure you check the amount of liquid instructed for the brand of couscous you buy. My couscous was a 1:1 ratio, but each type may be different.
I love this. I hadnt cooked couscous much before and my husband wasn’t that fond of it. I used vegetarian stock cubes instead of chicken, only because I like the taste more. We had this tonight with mushrooms sautéed in olive oil and balsamic vinegar and it was a big success. My husband loved it. I didn’t tell him it was couscous until after he tasted it!!!!! Thanks, I could live on this. Yum!!!
So delicious. It made SO much! We will be eating this for a few days . Great recipe .