Italian Couscous with Parmesan and Herbs

Try this delicious recipe for your next lunch
Couscous

Shutterstock

"Chewy Italian couscous, also called freula, is a Sardinian-style toasted semolina pasta. It comes in small, medium, and large grains and is available at specialty food stores. Any small pasta, such as ditalini, orzo, or acini de pepe, makes a good alternative to medium-grain freula."

This recipe is courtesy of Food & Wine.

8
Servings
80
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound medium-grain Italian couscous (about two-and-a-half cups)
  • 4 Tablespoons unsalted butter, cut into half-inch pieces
  • 1/4 Cup freshly grated Parmigiano-Reggiano
  • 2 Tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the Italian couscous, and cook over moderately high heat, stirring occasionally, until tender but still chewy, about 20 minutes. Drain well and return the Italian couscous to the pot. Add the butter and Parmigiano-Reggiano, and stir over low heat until melted. Add the parsley, season with salt and pepper, and serve.

Nutritional Facts

Total Fat
2g
3%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
12g
9%
Protein
3g
7%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
21mg
2%
Fiber, total dietary
2g
8%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Selenium, Se
1µg
2%
Sodium, Na
323mg
22%
Water
55g
2%

Italian Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Italian Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.