Obsidian/03.03 Food & Wine/Warm lemon and Parmesan couscous.md

ServingSize	cssclass	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable		🍴	2024-01-15	Recipe	NonRoot		true	IsFavourite Rating False 3	Courses Categories Collections Source PreparationTime CookingTime OServingSize Side dish Cereal Middle Eastern http://www.thepastiche.com/blog/warm-lemon-and-parmesan-couscous-peas 25 25 6	0.5 Tbsp or so olive oil (just enough to saute garlic) 3 cloves garlic, minced 2.5 cups chicken stock (or vegetable) 2 cups couscous 2 Tbsp extra virgin olive oil 1 whole lemon, juiced 1 cup frozen peas, defrosted 0.5 cup or more finely grated good Parmesan, plus a little extra for topping at the end 0.5 tsp or so fine sea salt, to taste 1 pinch black pepper 2 tbsp finely chopped parsley

Parent:: @@Recipes, @Side dishes

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Warm lemon and Parmesan couscous

 

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🗒 Practical Informations

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FROM "03.03 Food & Wine/Warm lemon and Parmesan couscous"

 

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🧫 Ingredients

 

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🔀 Instructions

 

In a medium sauce pan, heat olive oil over medium low heat. Saute garlic for a couple of minutes, stirring to keep from burning, until fragrant.

 

Pour in chicken stock and bring a boil. Stir in 4 T of butter. Add in couscous, remove from heat, and cover for 5 minutes.

 

While you wait, make the dressing by whisking or shaking together olive oil and lemon juice. Set aside.

 

When couscous is done, uncover and fluff with a fork. Dispose of garlic cloves. Transfer couscous to a large bowl or serving dish, and mix in peas. Stir in grated Parmesan. Pour dressing over couscous and fluff again to distribute. Season with salt and pepper to taste, and sprinkle with chopped parsley.

 

Serve (right away is best, but cover to keep warm) with extra grated Parmesan on top.