Isreali Couscous with Scallion and Parmesan
4 Tbspbutter, divided
2 cisreali (pearl) couscous (i like tri-colored)
5 scallionthinly sliced, whites seperated from greens
3 cwater or chicken broth
·zest from half a lemon
¼ cfreshly grated parmesan
·salt and pepper to taste
How to Make Isreali Couscous with Scallion and Parmesan
- In a large sauce pan melt 2 tbsp butter over medium high heat. Add the scallion whites and saute until just tender, about 2 minutes.
- Add the couscous and saute, stirring to coat the pearls evenly, about 30 seconds. Add salt and pepper.
- Add the liquid of your choice and cover. Bring to a rapid boil then turn down to low. Continue to cook on low for 10-15 minutes, until there are no visible bubbles forming. Turn off heat and let rest 5 minutes.
- Fluff the couscous and stir in the remaining butter, scallion greens and lemon zest. Stir until the cheese is evenly incorporated. Serve immediately.