Best Parmesan Couscous Recipes

242

Rice can be quickly replaced with couscous, and this dish couldn’t be simpler. These adaptable parmesan couscous side dishes are given the ideal flavoring by parmesan cheese and lemon juice.

Here are some parmesan couscous recipes that you might like.

Read our post on “Vegetable Couscous Recipes” if you enjoy couscous.

Quick Parmesan Couscous

Ingredients

• 2 cups chicken broth
• 1 tablespoon butter
• 1 (10-ounce) package of plain, uncooked couscous
• ⅓ cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground pepper

Directions to Make

• 1 tablespoon of butter and 2 cups of chicken stock should come to a boil. Add one package (10 ounces) of plain, uncooked couscous; cover, and turn off the heat
• Wait for five minutes. Add 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon of freshly ground pepper along with 1/3 cup of grated Parmesan cheese. Use a fork to fluff, then serve right away

Garlic Parmesan Couscous

Ingredients

• 2 cups couscous
• 2 cups chicken stock
• Garlic Butter, divided
• ½ cup Parmesan cheese
• 2 T fresh parsley, roughly chopped
• Salt and pepper, to taste

Directions to Make

• Boil chicken stock and 2 tablespoons of butter in a medium-sized saucepan. Stir in the couscous after adding it. 5 minutes should pass after covering and turning off the heat
• Parmesan cheese, parsley, and the remaining garlic butter should be stirred in. If necessary, season with more salt and pepper
• Serve right away
• If desired, top with more Parmesan and parsley

Lemon Couscous Recipe With Peas and Parmesan

A delightful side dish that paired well with pan-grilled chicken breast is lemon couscous with peas and parmesan.

Ingredients

• Pearl (or Israeli) Couscous
• Chicken broth
• Lemon zest and juice
• Frozen peas
• Parmesan cheese
• Green onions

Directions to Make

• Set your burner to medium-high heat, use a big saucepan, add the olive oil, and stir the mixture
• When the oil is heated, add the couscous and stir for three to four minutes while softly toasting it
• Add the chicken broth, salt, pepper, and the juice and zest of one lemon (approximately 2 tablespoons)
• The couscous should be cooked for 8 to 10 minutes after bringing this to a boil. Pick up a few kernels of pasta with a spoon and taste them to see if they are fully cooked

Rosemary Parmesan Couscous

The ideal weekday side dish, this Rosemary Parmesan Couscous is both easy and delicious. It may be served warm or at room temperature.

Ingredients

• 1 Tablespoons olive oil
• ½ small onion diced
• 1 clove garlic minced
• 2 rosemary sprigs leave stripped and chopped (includes garnish)
• 1 cup Israeli couscous
• 2 cups Chicken Broth
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon fresh lemon juice
• ¼ cup Parmesan cheese includes some for garnish
• Lemon quarters for garnish optional

Directions to Make

• Over medium-high heat, add the onion and olive oil to a medium heavy-bottomed pot. About 5 minutes should be enough time to soften the onions
• Reduce the heat, stir in the garlic and rosemary (reserving 1 teaspoon to decorate plates), and cook for one minute before stirring in the couscous. Cook for 2 minutes while continuously swirling to provide a good coating
• Add the chicken broth, salt, and pepper, then reduce the heat and simmer for 20 minutes, or until the liquid has completely been absorbed
• Take the dish off the heat, fluff it with a fork, then gently stir in 3 Tablespoons of Parmesan and the lemon juice
• Serve with the remaining rosemary and Parmesan cheese as garnishes after being transferred to a serving plate. At room temperature or heated, serve

Brocolli Parmesan Couscous

An alternative to rice, our Broccoli Parmesan Couscous is made with lower-sodium chicken broth, garlic, and parmesan.

Ingredients

• 2 tsp Bellino Extra Virgin Olive Oil
• 1 tsp Bellino Minced Garlic
• 2 cans Cento Lower Sodium Chicken Broth
• 1 cup Broccoli Spears
• 1 pkg Bellino Couscous
• 3/4 cup Parmesan Cheese, grated

Directions to Make

• Garlic is heated in oil in a big pan over medium heat for one minute. Broccoli is stirred in after the chicken stock has been added and simmered for two minutes on medium heat. Coarsely blend after adding the couscous
• After taking the dish off the heat, mixing in the cheese, and serving, cover and wait for 5 minutes

Parmesan Couscous Crusted Chicken Tenderloins

Ingredients

• 100g or half a cup of couscous
• boiling water, half a cup (125 ml)
• 40g (half a cup) of grated parmesan
• 1 2 chicken tenderloins, sliced into strips (approximately 800g)
• 2 ripe avocados, cut in half, skinned, stoned, and roughly chopped
• 250g punnet, halved red grape tomatoes
• 2 finely sliced, trimmed green onions
• 10 ml of lime juice

Directions to Make

• Set the oven to 220 C. Use parchment paper to line an oven tray. Put the couscous in a medium heat-proof bowl
• Pour boiling water on top, cover, and left for five minutes. To separate the grains, fluff them with a fork. Put aside to gently cool
• Toss the couscous with the parmesan to mix. Place on a platter after seasoning with salt and pepper
• Gently press the tenderloins to coat as you roll them in the couscous mixture. Place the tray’s surface on. Turning once or twice, bake for 10 minutes, or until golden brown and well cooked
• Avocado, tomato, green onions, and lime juice should be combined in a medium bowl along with salt and pepper. Put the salsa on serving dishes with the chicken, then serve right away

Parmesan Spinach Couscous

This quick and delicious side dish of Parmesan spinach couscous only requires a few pantry ingredients.

It just takes 20 minutes to prepare! You may eat it as a vegetarian main meal or serve it as a side dish with your preferred protein.

Ingredients

• 2 tablespoons olive oil, divided
• 1/2 medium white onion, diced
• 4 cloves of garlic, minced
• 1 1/2 cups of dry couscous
• 2 1/2 cups of water
• 1 tsp salt
• 1/2 cup shredded Parmesan cheese (plus more for garnish)
• 1 cup spinach

Directions to Make

• 1 tablespoon of olive oil and the onion are heated in a big pot
• For 10 minutes or until the onion is tender and transparent, cook over medium heat
• Once the garlic is aromatic, add it and simmer for another minute
• Bring the water to a boil in a different pot
• Add the last tablespoon of olive oil along with the couscous
• Stir, then remove from heat right away and cover
• After the water has been absorbed for 5 minutes, fluff the couscous with a fork
• To the onion and garlic, add the couscous, salt, and Parmesan cheese
• Cook the spinach for 5 minutes over medium heat, or until it begins to wilt
• After adding salt to taste, serve right away. Boost the Parmesan, if desired

Vegetable Couscous Salad With Parmesan

Ingredients

• 1 cup of chicken broth or 1 cup of veggie broth
• 1/3 cup of couscous
• 3 chopped, seeded, ripe plum tomatoes
• two green onions, minced finely
• 1/2 a cucumber, chopped and seeded (I like to leave them unpeeled)
• 1/2 cup minced fresh parsley
• grated parmesan cheese, 4 ounces
• four teaspoons of lemon juice, fresh
• Olive oil, 2 12 tablespoons, and crushed dry oregano, 2 teaspoons
• Salt, 1/4 teaspoon (taste first, Parmesan is pretty salty)
• Black pepper, half a teaspoon
• a quarter teaspoon of cayenne

Directions to Make

• In a saucepan, bring the broth to a boil. Add the couscous, turn off the heat, cover, and allow sit for approximately 5 minutes, or until the couscous has absorbed the stock
• Place in a bowl after cooling, and fluff with a fork
• To the couscous, add tomato, green onions, cucumber, parsley, and Parmesan cheese
• Combine the lemon juice, olive oil, oregano, salt, and pepper in a small bowl
• Pour over the salad and stir thoroughly
• Salad has to be chilled for at least two hours before eating

FAQs

Conclusion

Some quick and delicious parmesan couscous recipes that you might like.

If you’ve never tried it, it makes an excellent substitute for rice or pasta. In America, it is viewed as a side dish despite being traditionally served in a bowl with stew on top.

Most stores sell it in quick, pre-flavored boxes, but I prefer to make my own and add my own tastes.

Here are a few more articles that you might want to read.

• Is Couscous Healthy? Couscous Health Benefits and Its Recipe
• Vegetable Couscous Recipe- You Might Like
• 5 Best Vegan Couscous Recipes
• How to Make Buffalo Wild Wings Garlic Parmesan Chicken Pasta?
• Top 11 High-Protein Grains to Add to Your Diet