Garlic Parmesan Pearl Couscous

Garlic parmesan couscous with parsley garnish in a white dish with gold spoon.

5 from 1 vote

A quick and easy stovetop side dish featuring toasted pearl couscous finished with butter and freshly grated Parmigiano-Reggiano for a glossy, flavorful coating.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 299kcal

Author: Jami Powell

Equipment

Medium saucepan with lid
Wooden spoon
Measuring cups and spoons
Microplane or fine grater

Ingredients

1 cup pearl couscous
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic minced
1 ½ cups chicken broth
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon kosher salt plus more to taste
⅛ teaspoon freshly ground black pepper
1–2 teaspoons chopped fresh parsley optional

Instructions

Heat the olive oil and 2 tablespoons of butter in a medium saucepan over medium heat. Add the pearl couscous and cook for 1–2 minutes, stirring frequently, until some of the pearls are lightly golden and smell slightly nutty.
Add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant. Don't let the garlic brown.
Pour in the chicken broth and add the salt and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer according to the package directions, usually about 10 minutes, stirring once or twice, until the couscous is tender and most of the liquid has been absorbed.
Remove the pan from the heat. Stir in the freshly grated Parmigiano-Reggiano until the cheese melts and lightly coats the couscous. If it seems too thick, stir in a tablespoon or two of warm broth or water. Taste and adjust the seasoning, then add parsley if using.

Video

Notes

Cooking Notes: Toast the pearl couscous before adding the garlic and broth for better flavor. Remove the pan from the heat before adding the butter and Parmigiano-Reggiano, and leave just enough moisture to help the cheese coat the couscous smoothly.

Tips for Best Results:

Toast the couscous until scattered pearls are lightly golden.
Check for tenderness near the end of the package cooking time rather than relying only on the clock.
Add the garlic after the couscous has toasted so it stays fragrant without browning.
Finish with Parmigiano-Reggiano off the heat for a smooth, glossy coating.

How to Know It's Ready:

The pearl couscous should be tender with a slight chew, with most of the broth absorbed. After adding the Parmigiano-Reggiano, the individual pearls should remain visible, glossy, and lightly coated, rather than dry or swimming in sauce.

Nutrition