- 1 cup chicken broth
- 1 tablespoon oil
- 2 tablespoons salted butter, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup whole wheat couscous
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried parsley
In a medium pot, bring the broth, oil, 1 tablespoon butter and seasonings to a boil. Remove from heat.
Add the couscous; stir quickly to combine, cover and let set for 5 minutes.
Transfer cooked couscous to a medium serving bowl. Add the Parmesan cheese, parsley and remaining 1 tablespoon butter.
Use a fork to fluff the couscous until the butter is melted and everything is combined.
Note: Don’t use a spoon to combine because it will make the couscous clump together rather than keeping it light and fluffy.
Couscous, used widely in North Africa (Morocco, Algeria, Tunisia, Libya and Egypt), is made from semolina grains which are sprinkled with slightly salted water and rubbed to make tiny pellets which are steamed and then dried. It can be a salad base, added to soups, or served as a side dish for meats and vegetables. It can also be sweetened, spiced and mixed with dried fruits for dessert. Learn more about Wheat Foods Around the World.