smc cooks couscous

i found this while looking through food gawker. i had to modify the recipe a little-i didnt have whole wheat-i used a box of the far east stuff(or is it called near east?)that was actually the parmesan flavor, which worked out well since i only had about 1/4 c of parmesan in the fridge. i was glad to find this since i almost always throw green onions out before i can use them all and i had 4 of them in the crisper drawer. i also threw in some "fresh" spinach that was just about to turn the corner to yuckville. saved it just in time and it really added to this dish. super fast and easy and it made a perfect summer lunch. i am sure it would be a good side dish too.


Whole Wheat Couscous Side Dish with Green Onions and Parmesan
(Makes 4-6 servings; inspired by a recipe for orzo pilaf from Bon Appetit magazine.)

1 1/2 cups whole wheat couscous
2 cups chicken stock (I used homemade chicken stock, but you could use canned chicken broth)
4-5 green onions, thinly sliced
1/2 cup finely-grated Parmesan cheese
fresh ground black pepper to taste

Using a heavy pan with a tight-fitting lid, bring 2 cups of chicken stock to a boil. Stir in couscous, turn off heat, put the lid on the pan and let it sit for five minutes without lifting the lid.

While couscous cooks, thinly slice the green onions and measure 1/2 cup finely grated Parmesan cheese.

After 5 minutes, remove lid and fluff the couscous with a fork. Let cool for 2-3 minutes.

Stir in green onions and finely-grated Parmesan. Season to taste with freshly-ground black pepper and serve hot.