I’ve had a box of whole wheat couscous sitting in the pantry for a few months now. We needed a simple side dish to go along with our salmon and since I’m not a big fan of rice (mine always turns out crunchy or mushy) I whipped up the couscous instead. I had bookmarked a fellow blogger’s recipe for spicing up boxed couscous and I’m so happy I remembered to pull it up last night. What a great simple recipe, the kind where it’s likely we’ll always have all the ingredients laying around so it may become a new household favorite! Thanks for the inspiration Bella! There were no leftovers!
“Weeknight Couscous” (original recipe from Bella Lately)
1 garlic clove, finely minced or pressed
1 Tbsp olive oil
1 cup couscous
1 1/3 cup chicken broth
1/4 – 1/2 cup finely grated Parmesan cheese
salt and pepper to taste
Heat garlic in sauce pan with olive oil. Stir and cook until fragrant. Add couscous, toss until couscous is coated.
Add broth, bring to a boil, place lid on saucepan, set to the side for 5 minutes. When 5 minutes is up, fluff with a fork and throw in Parmesan, salt, and pepper.