Lemon Parmesan Israeli Couscous

Categories: Pasta

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 1/2 tsp. paprika
• 1 1/3 cups Israeli (pearl) couscous
• 2 cups low-sodium vegetable broth
• 1/4 cup grated Parmesan cheese
• 1/2 a lemon
• Additional olive oil

Directions

1. Bring the broth to boiling in a small sauce pan.

2. Heat the olive oil in a large sauce pan over medium heat.

3. Add in the garlic, paprika and the couscous. Cook, stirring frequently, 3 to 4 minutes, or until cous cous is slightly browned and the garlic is fragrant.

4. Add in the boiling broth to the couscous mixture.

5. Cover and simmer over low heat for 8 to 10 minutes, until couscous and chewy and tender and almost all the broth is absorbed.

6. Remove from heat and stir in the Parmesan cheese, a drizzle of fresh lemon juice and a drizzle of olive oil.

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