Couscous with parmesan is a simple yet delightful dish that brings a comforting twist to your meal rotation. To make this dish, you need couscous, chicken stock, garlic, butter, salt, freshly grated parmesan, and optional ingredients like parsley, oregano, and pine nuts. Mixing these ingredients creates a creamy texture and rich flavor that elevates any dining experience.
I love how quick and easy it is to whip up this dish on a busy weeknight. The fluffy couscous and savory parmesan combination makes it a perfect side or even a main course. Plus, adding herbs and nuts can enhance the flavor and give it a delightful crunch.
What Is Couscous?
Couscous is a staple food from North Africa, made from semolina wheat. I find its texture to be light and fluffy, making it a versatile choice for many dishes.
It comes in various sizes, the most common being:
- Traditional couscous: Small grains, often steamed.
- Israeli couscous: Larger, rounder grains toasted for a nuttier flavor.
I like adding herbs and spices to enhance its flavor. Additionally, couscous is often served as a side dish, but it can also be the star of a meal, especially when combined with ingredients like parmesan or chicken.
Not only is couscous delicious, but it’s also quick to make. That’s why it’s a go-to option for busy weeknight dinners or simple gatherings.
Ingredients:
- 1 cup of couscous
- 1 cup of chicken stock
- 2 crushed garlic cloves
- 1 tbsp of butter
- Salt (to taste)
- 1 cup of fresh grated parmesan
- ¼ cup of parsley leaves (optional)
- ¼ cup of pine nuts (optional)
- 2 tbsp of fresh oregano leaves (optional)
How to make couscous with parmesan?
- Place couscous in a heatproof bowl and flatten the grains.
- Heat vegetable stock in the microwave until boiling.
- Add butter, crushed garlic, and salt to the boiling stock.
- Pour the hot stock evenly over the couscous, ensuring it is completely covered.
- Cover the bowl tightly with plastic wrap and let it sit for 3 minutes.
- While the couscous sits, toast pine nuts in a small skillet until golden brown.
- If desired, chop parsley roughly.
- After 3 minutes, fluff the couscous gently with a fork.
- Stir in grated Parmesan cheese, chopped parsley (if using), dried oregano leaves, and toasted pine nuts.
Pairing Suggestions
- Roasted Vegetables: Carrots, zucchini, and bell peppers roast beautifully. Their sweetness complements the savory Parmesan.
- Grilled Chicken: The flavors of grilled chicken work perfectly alongside couscous. A light marinade adds extra taste.
- Shrimp Scampi: The garlic and lemon in shrimp scampi enhance the richness of the couscous.
- Salads: A simple mixed greens salad with balsamic vinaigrette balances the texture of couscous.
Storing and Reheating
Storing
- Cool Down: Let the couscous cool to room temperature before storing it. This helps prevent condensation.
- Container: I use an airtight container to keep out moisture and air.
- Refrigerate: Store it in the fridge for up to 3-5 days.
Reheating
- Microwave: I add a splash of water to the couscous, cover it with a damp paper towel, and microwave in 30-second intervals until heated through.
- Stovetop: I heat it in a pan over low heat, adding a touch of olive oil or water for moisture.
- Avoid Overheating: I make sure not to overcook it, as it can become mushy.
Cooking Tips and Tricks
- Use Good Quality Parmesan: Freshly grated parmesan offers the best flavor. It melts better and enhances the overall taste.
- Perfect Water Ratio: I prefer a 1:1 ratio of couscous to water (or stock) for a fluffy texture. Measure accurately for the best results.
- Let It Rest: After cooking, allow the couscous to sit covered for about five minutes. This helps the grains absorb moisture evenly.
- Add Aromatics: For extra flavor, consider adding minced garlic or chopped onions to the water. Sautéing them first enhances their taste.
- Mix-Ins: I like to add roasted vegetables or herbs like parsley and basil for freshness and color.
- Texture Variation: For a bit of crunch, toss in toasted nuts like pine nuts or almonds right before serving.
- Seasoning is Key: Don’t forget to season the cooking liquid with salt. It makes a noticeable difference.
Serving Suggestions and Presentation Ideas
I recommend using a wide, shallow bowl. This allows the couscous to spread out and shine.
Garnishes can elevate the dish. Try adding:
- Chopped parsley for a fresh touch
- Cherry tomatoes for color and sweetness
- Lemon zest for a zesty kick
Using colorful serving dishes adds charm. I often choose a bright-hued plate to contrast with the pasta’s texture and color.
Serving Size Tip: For individual servings, use small ramekins. I find this creates an appealing rustic look.
Wine Pairing can enhance the dining experience. A light white wine, like Sauvignon Blanc, works wonderfully with the flavors.
Enjoy experimenting with different combinations to find what pleases your palate!
Conclusion
Couscous with parmesan offers a delightful blend of flavors and textures. The fluffy couscous pairs wonderfully with the creamy, salty notes of parmesan.
Preparing this dish is quick and easy, making it a perfect choice for busy weeknights or casual gatherings.
Incorporating different ingredients can elevate this dish even further, allowing for endless creativity in the kitchen. I love experimenting with various vegetables and spices to make them uniquely mine.
Sharing this dish with friends and family creates memorable dining experiences. Whether served as a comforting meal or a gourmet side, couscous with parmesan never disappoints.
By the way, for adding some crunch to your meal, I recommend pairing it with Jerusalem salad.
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