Garlic Parmesan Couscous

Garlic Parmesan Couscous


Couscous is a north African grain made up of balls of crushed durum wheat semolina. They’re fluffy little spheres, almost puffy!

If you’ve never had it before, it’s a great alternative to rice or pasta. Traditionally, it’s served in a bowl with stew over top, but in America, it’s thought of as a side dish.

You can find it in instant, pre-flavored boxes in most supermarkets– but I prefer cooking my own and adding my own flavors. It tastes fresher, and I can add what flavors I want. It cooks quickly– 5 minutes in boiling water, and it’s ready!

Couscous is a crazy healthy side dish– it’s packed with protein and fiber!

Garlic Parmesan Couscous

Garlic Parmesan

We’ve used this combination many times before– partly because they go well together, and partly because of our Garlic Butter. Chef Shamy Garlic Butter has garlic and parmesan already in it, so it makes sense to lean into those flavors.

Add some Garlic Butter, some extra Parmesan cheese, and a little fresh parsley, and this is the easiest side dish you can think of!

Couscous is fluffy and fun to eat, but it does need some help in the taste department. It can be a little bland. Basically, I’m saying to add as much Garlic Butter as you want. You can never have too much!

Enjoy! Have fun experimenting with couscous!

Garlic Parmesan Couscous


Garlic Parmesan Couscous

Recipe by Chef ShamyCourse: Sides


Prep time


Cooking time




  • 2 cups couscous

  • 2 cups chicken stock

  • 3 T Chef Shamy Garlic Butter, divided

  • ½ cup Parmesan cheese

  • 2 T fresh parsley, roughly chopped

  • Salt and pepper, to taste


  • In a medium sized pot, bring chicken stock and 2 T of butter to a boil. Add couscous and stir to combine. Cover, turn off heat, and let sit for 5 minutes.
  • Stir in remainder of Garlic Butter, Parmesan cheese, and parsley. Season with additional salt and pepper if needed.
  • Serve immediately. Garnish with extra Parmesan and parsley, if desired.