When I was a young, eager, and well-rested culinary student, I would have never imagined the day would come when I was exhausted by the thought of boiling pasta to go with dinner. Then I went ahead and had three kids, and the rest was history. I rely on pasta with butter and cheese as a side dish far more than I’d like to admit, but sometimes even that feels like too much work on a busy weeknight.
Lately, I’ve been swapping my kids’ noodles for a quick and easy cheesy couscous. It comes together in 10 minutes and requires basically zero hands-on time. I like to use chicken stock for added flavor and nutrition, as well as a pat of butter and grated Parmesan for richness.
Couscous is made from precooked coarsely ground semolina and packs in almost 10 grams of protein per serving. I’ve rebranded this side as “teeny tiny pasta,” which is a big hit with the eight and under crowd. If I’m being honest, it’s a favorite for the 39 and up crowd, too.
It goes with just about everything, but we love it with roasted chicken and a green veggie. Stock up on a bulk bag of couscous (I love this brand) and add it to your weeknight rotation. I love to enjoy the leftovers (if there are any!) for breakfast topped with a fried egg.
Simply Recipes / Mark Beahm
How to Make My Cheesy Couscous
For about six servings (about 3 1/2 cups), you’ll need:
- 1 1/4 cups chicken, beef, or vegetable stock
- 1/4 teaspoon kosher salt
- 1 cup quick-cooking couscous
- 2 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
In a medium saucepan with a tight-fitting lid, bring the stock and salt to a boil. Once boiling, remove from the heat and add the couscous, butter, and cheese. Stir briefly to combine. Cover and let sit for about 5 minutes, then fluff with a fork and serve.
Leftovers can be kept in an airtight container in the fridge for up to 4 days.
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