Parmesan Couscous with Roasted Garlic, Toasted Pine Nuts and Caramelized Onions
This was my first time making couscous and we all loved it. This parmesan couscous with roasted garlic, toasted pine nuts, and caramelized onions paired nicely with Pork with Tomatoes, Caramelized Onions, and Roasted Garlic (see recipe here). This will become a regular in our house.
How to Make Parmesan Couscous with Roasted Garlic, Toasted Pine Nuts, and Caramelized Onions:
- 1 box of plain Couscous (or whatever flavor you desire), cooked per instructions
- 1-2 tbsp toasted pine nuts
- 2 tsp olive oil
- 1/4 yellow sweet onion, diced
- 3-5 cloves of roasted garlic, chopped (see recipe here)
- 1-2 tbsp shredded Parmesan cheese
- 1 tbsp Italian parsley, chopped
Prepare couscous per instructions.
In a dry skillet, add pine nuts and cook until lightly golden brown, about 2 minutes (stirring frequently). Remove from heat.
In the 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
This couscous sounds really tasty!
sub chicken broth for the water when you make the cous cous…it adds so much flavor
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!
Made this with quinoa because I couldn’t find couscous at my local store, but it was fabulous!!
For how many servings is this recipe
It served my family of four.
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!