Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 4 cloves garlic, minced (approx. 2 tbsp)
  • 1/4 tsp red pepper flakes
  • 1.5 cups (250g) pearl (Israeli) couscous
  • 2 cups (475ml) low-sodium chicken or vegetable broth
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup (45g) freshly grated Parmigiano-Reggiano
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 tsp lemon zest

Instructions:

  1. Heat the butter and olive oil in a wide skillet over medium heat until the butter is foamy.
  2. Add the minced garlic and red pepper flakes to the pan.
  3. Sauté for about 30 to 60 seconds until the garlic is fragrant and pale golden.
  4. Pour in the dry pearl couscous and stir constantly for 2 to 3 minutes until the grains are deeply toasted and smell nutty.
  5. Carefully pour in the broth, salt, and black pepper.
  6. Bring the liquid to a gentle boil, then immediately turn the heat to low.
  7. Cover the skillet with a tight fitting lid and simmer for 8 to 10 minutes until the liquid is fully absorbed.
  8. Remove the pan from the heat and let it sit, covered, for 2 minutes. Do not skip this rest!
  9. Remove the lid and fluff the grains gently with a fork until they are light and separated.
  10. Fold in the grated parmesan, chopped parsley, and lemon zest until the cheese has melted into a silky coating.