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Ingredients
- 3 cups Chicken Stock
- 3/4 cups Israeli Couscous
- 1/4 cups Parsley, Chopped
- 1/4 cups Grated Parmesan
- 3 Tablespoons Butter
- Salt And Pepper, to taste
Method
- Add the stock to a pan and bring to a boil.
- Add the Israeli couscous and reduce heat to a simmer, stirring every few minutes (the stirring is important as it is what helps to make it creamy).
- After about 1012 minutes, the stock will be almost completely absorbed and the couscous will take on a creamy, risotto appearance.
- Add the parsley and parmesan and stir until incorporated.
- Add the butter (or a splash of cream) and stir until melted and incorporated.
- Add salt and pepper to taste and serve immediately.
- Note: While Israeli couscous is a pasta, you dont want it to be al denteyou want it cooked through and nice and soft.
- If your stock gets absorbed before the couscous is done, just add more in small amounts (about 1/4 cup at a time) until the couscous is done.
