Crispy Prosciutto and Parmesan Pearl Couscous
I love risotto, which is a short grain, starchy rice that is slowly cooked with wine and chicken stock and then loaded with parmesan and butter – but this Pearl couscous (also known as Israeli couscous) is a great alternative for a quick meal. The couscous, which is just a tiny pearl shaped pasta, takes 8-10 minutes to cook and then you mix in the other ingredients and you are done. I served grilled chicken on the side but you could easily add it to the pasta and let it sit in the fridge as a do ahead summer entrée.
1 ½ cups Pearl Couscous (Israeli couscous) *
2 cups chicken stock or water
2 Tablespoons unsalted butter, divided
1 Tablespoon olive oil
6 slices prosciutto
¾ cups finely grated parmesan cheese
Zest of 1 lemon
2 tablespoons flat leaf parsley
Serves 4-6 as a side dish
*Pearl or Israeli couscous is tiny pasta that looks like a small pearl and is not a grain. Regular couscous is different.