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isreali couscous with scallion and parmesan

Recipe by
A place in, WA

This couscous makes an excellent side for everything from pan seared chicken to roasted leg of lamb.

yield 6 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For isreali couscous with scallion and parmesan

  • 4 Tbsp
    butter, divided
  • 2 c
    isreali (pearl) couscous (i like tri-colored)
  • 5 scallion
    thinly sliced, whites seperated from greens
  • 3 c
    water or chicken broth
  • zest from half a lemon
  • ¼ c
    freshly grated parmesan
  • salt and pepper to taste

How To Make isreali couscous with scallion and parmesan

  • 1
    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.
  • 2
    Add the couscous and saute, stirring to coat the pearls evenly, about 30 seconds. Add salt and pepper.
  • 3
    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.
  • 4
    Fluff the couscous and stir in the remaining butter, scallion greens and lemon zest. Stir until the cheese is evenly incorporated. Serve immediately.

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