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Italian Couscous with Parmesan and Herbs

Try this delicious recipe for your next lunch
Couscous

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"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
279
Calories Per Serving

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
Servings8
Calories Per Serving279
Total Fat7g11%
Saturated Fat4g21%
Cholesterol18mg6%
Protein9g17%
Carbs44g15%
Vitamin A60µg7%
Vitamin C1mg2%
Vitamin D0.1µgN/A
Vitamin E0.2mg0.9%
Vitamin K16µg21%
Calcium59mg6%
Fiber3g12%
Folate (food)13µgN/A
Folate equivalent (total)13µg3%
Iron0.7mg4%
Magnesium27mg7%
Monounsaturated2gN/A
Niacin (B3)2mg10%
Phosphorus123mg18%
Polyunsaturated0.4gN/A
Potassium107mg3%
Sodium159mg7%
Trans0.2gN/A
Zinc0.6mg3.9%