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 was easy to make, tasted delicious, and paired nicely with pork with tomatoes, caramelized onions, and roasted garlic, a simple salad, and some dinner rolls. This will become a regular in our house.
Parmesan Couscous with Roasted Garlic, Toasted Pine Nuts, and Caramelized Onions
Ingredients:
- 1 box of plain Couscous (or whatever flavor you desire), cooked according to the package instructions
- 2 tbsp toasted pine nuts
- 2 tsp butter
- ¼ yellow onion, diced
- 3-5 cloves of roasted garlic, chopped (see recipe here)
- 2 tbsp Parmesan cheese, grated
- 1 tbsp Italian parsley, chopped
How to Make Parmesan Couscous with Roasted Garlic, Toasted Pine Nuts, and Caramelized Onions:
Prepare couscous in a large saucepan according to the package instructions.
Toast the pine nuts in a dry skillet, add the pine nuts, and cook until lightly golden brown, about 2 minutes (stirring frequently). Remove from heat.
Caramelized the onion in the same skillet by heating the butter over medium heat.
Add the onions and cook, stirring frequently, for 20 minutes, until caramelized and tender. Side Note: Add a little water if the onions become dry.
Finish the couscous once it’s done cooking, by stirring in the onions, pine nuts, roasted garlic, cheese, parsley, and season with sea salt and freshly cracked black pepper to taste.
Serve and enjoy.
Equipment
Ingredients
- 1 box of plain Couscous or whatever flavor you desire, cooked according to the package instructions
- 2 tbsp toasted pine nuts
- 2 tsp butter
- ¼ yellow onion diced
- 3-5 cloves of roasted garlic chopped (see recipe here)
- 2 tbsp Parmesan cheese grated
- 1 tbsp Italian parsley chopped
Instructions
- Prepare couscous in a large saucepan according to the package instructions.
- Toast the pine nuts in a dry large skillet, add the pine nuts, and cook until lightly golden brown, about 2 minutes (stirring frequently). Remove from heat.
- Caramelized the onion in the same skillet by heating the butter over medium heat.
- Add the onions and cook, stirring frequently, for 20 minutes, until caramelized and tender. Side Note: Add a little water if the onions become dry.
- Finish the couscous once it's done cooking, by stirring in the onions, pine nuts, roasted garlic, cheese, parsley, and season with sea salt and freshly cracked black pepper to taste.
- Serve and enjoy.
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.
~Pam
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!
Nikki,
Sounds tasty!!!
-Pam