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Parmesan Couscous with Roasted Garlic, Toasted Pine Nuts and Caramelized Onions

Parmesan Couscous with Roasted Garlic, Toasted Pine Nuts and Caramelized Onions This was my first time making couscous and we all loved it. It’s very similar to rice and was full of great flavors. It was a perfect side dish to my Pork with Tomatoes, Caramelized Onions and Roasted Garlic (see recipe here). This will become a regular in our house.

Prepare couscous per instructions. In dry skillet, add pine nuts and cook until lightly golden brown, about 2 minutes (stirring frequently). Remove from heat. In same skillet, add oil, once hot, add onions and cook until caramelized & tender. Once the couscous is done, stir in the onions, pine nuts, roasted garlic, cheese and parsley. Enjoy.

Click here for printable recipe – For the Love of Cooking.net


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  1. This couscous sounds really tasty!

  2. Anonymous says:

    sub chicken broth for the water when you make the cous cous…it adds so much flavor

  3. I used what I had left of my orzo with Israeli couscous (about a cup, cooked in 1 3/4 cup chicken broth)
    I didn’t have fresh parsley either, so I just added about a tsp. dry parsley seasoning mix
    Still, SUPER tasty! Definitely will be in my go-to recipe box!

  4. Made this with quinoa because I couldn’t find couscous at my local store, but it was fabulous!!

  5. For how many servings is this recipe

    1. It served my family of four.


  6. Nikki Krakauer “JustTabandMe” says:

    I’ve been making a very similar recipe. I use chicken broth in place of water. Using butter, I brown shallots, & sliced shiitake mushrooms. I add this mixture into my hot broth, along with my measured couscous. I toast pine nuts until golden (essential!), add them to finished couscous, then fluff my before serving. Since my chives have gone crazy this year, I toss them chopped into my couscous and garnish with them. I picked this recipe up about 2005, from a Mediterranean cookbook. It’s a crowd favorite!

    1. Nikki,

      Sounds tasty!!!