I have already posted one simple recipe for Parmesan Couscous, but this one is even easier. I made it with Israeli (large-pearl) couscous. My kids LOVE it. Next time, I’m going to double the recipe because everyone wanted more.
- 1 C. Israeli couscous
- 2 tsp. butter
- 1 small onion, chopped finely
- 1 C. water with chicken soup base for flavor (about 1 tsp.) or chicken stock
- 1/4 C. grated Parmesan cheese
In a medium-sized sauce pan, melt the butter. Saute onion until translucent. Add couscous and chicken stock. Bring to a boil. Cover and remove from heat. After about five minutes, fluff with a fork. Add Parmesan cheese and serve.