Quick Parmesan Couscous

Couscous is a very tiny cut of pasta. It doesn't require boiling and is as simple as pouring very hot water into a bowl, covering it, and letting the heat cook it. It's receptive to a multitude of ingredients, such as shallot, lemon, currants, Parmesan cheese, etc. This recipe uses few ingredients, but the flavor profile is big. Couscous usually is too plain to serve on its own as a main dish, but its functionality as a side dish makes it easy and popular. It is particularly good served with fish or chicken dishes, although you can easily serve it with beef or pork, too. This particular recipe can be made gluten-free (see note).

Quick Parmesan Couscous

*2 cups fat free, reduced sodium chicken broth

2 tbsp. extra virgin olive oil, divided

*1 (10 oz.) package plain, uncooked couscous

1/3 cup grated Parmesan cheese, or more, to taste

1 tbsp. fresh lemon juice, or more, to taste

*¼ tsp. kosher salt

1/8 tsp. freshly ground black pepper, or more, to taste

Bring the chicken broth and 1 tbsp. of the olive oil to a boil. Stir in the couscous; cover and remove from the heat. Let stand 5 minutes, or according to the time listed on the box.

Stir in the cheese, lemon juice, remaining tablespoon of olive oil, salt, and the pepper. Fluff with a fork and serve immediately.

Serves 4 - 6

NOTE:  To make this gluten-free, use a box of plain, toasted brown rice couscous (Lundberg Farms makes an organic version of one). Use no salt added chicken broth (Progresso now makes a version that is fat/salt/gluten free) and increase the liquid to 3 cups. Add 1 tsp. kosher salt to the broth and cook according to the package directions. Add the flavorings as this recipe dictates.