I first saw this recipe on Two Novice Chefs, One Tiny Kitchen. I really wish I had found it sooner, because I never realized how easy (and quick!) it was to make couscous at home. I plan to make this all the time now, as it's something I can easily throw together after I get home from work.
This was the perfect accompaniment to the tomato basil salmon that we were having. This combination is going to be part of our regular weeknight rotation from now on. While the salmon is cooking, you can make the couscous and voila! Within 15 to 20 minutes, you've got dinner on the table.
from Bella Lately
1 garlic clove, finely minced or pressed
1 Tbsp olive oil
1 cup couscous
1 1/3 cup chicken broth
1/4 - 1/2 cup finely grated Parmesan cheese
salt and pepper to taste
Heat garlic in sauce pan with olive oil. Stir and cook until fragrant. Add couscous, toss until couscous is coated.
Add broth, bring to a boil, place lid on saucepan, set to the side for 5 minutes. When 5 minutes is up, fluff with a fork and throw in Parmesan, salt, and pepper.
Yield: 2-4 Servings.