Prep 5 mins
Cook 10 mins
A modern and nutty taste for those who fear curry and couscous.
- 295.73 ml water or 295.73 ml broth
- 236.59 ml couscous
- 4.92 ml butter or 4.92 ml margarine (optional)
- 2.46 ml salt (optional)
- 14.79 ml olive oil or 14.79 ml sesame oil
- 1 clove garlic, minced
- 14.79 ml pine nuts, chopped
- 4.92 ml dried thyme leaves
- 2.46 ml black pepper, freshly ground
- 29.58 ml parmesan cheese, freshly grated
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: Heat the oil in a shallow pan.
- Cook"topping" ingredients except parmesan until the garlic becomes golden.
- Mix the warm topping with the couscous.
- Toss with parmesan cheese.
- Serve immediately.
WOW! This was not only easy to make but almost my whole family loved it (my picky eater picked out what he didn't want). Thanks alot for the recipe Kat!
My husband and I absolutely loved this. It has a deep, rich flavor. And it tastes just as good the next day. I used beef broth instead of the water but otherwise followed the directions exactly. Excellent!
This is an excellent way to liven up plain couscous. I used twice as much parmesan as the recipe required and I didn't chop my pinenuts and used more than required of those, too. For oil I did use one tablespoon olive oil and then just a quick extra dash of sesame oil. I think next time I will also increase the amount of oil as I felt the end result was dryer than I prefer my couscous to be. The flavour is subtle but satisfyingly different. I would definitely make again because this is a nice alternative to rice or any side starch. Thanks, Kat, for sharing!