Cheesy Pearl Couscous with Roasted Broccoli

Cheesy Pearl Couscous with Roasted Broccoli

by 22 people

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Makes: 4 servings

Prep: 10 mins

Cook: 19 mins

  • 5 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1 bunch broccoli, cut into florets
  • 1 package  (8 oz.) bacon, cut into 1-inch pieces
  • 1 box  (6.3 oz.) israeli or pearl couscous
  • 10 ounces frozen corn, thawed
  • 4 scallions, chopped
  • 2 cups chicken stock
  • Salt and pepper
  • 3 cups (about 8 oz.) grated aged gouda
  1. Preheat the oven to 450 degrees . In a small bowl, melt 3 tbsp. butter in the microwave, then stir in the garlic. Spread the broccoli in a single layer on a rimmed baking sheet; drizzle the the garlic butter. Roast until tender, about 10 minutes.
  2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Reserve the skillet, discarding all but 1 tbsp. of the bacon fat.
  3. In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain.
  4. Add the corn and scallions to the reserved skillet and cook over medium-high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid is absorbed, about 2 minutes; season with salt and pepper. Stir in the remaining 2 tbsp. butter, the cheese and reserved bacon. Serve with the broccoli.
Tip Swap Out:
  • Don't have chicken stock on hand? Use the pasta cooking liquid instead. You can also use orzo or another small pasta instead of the couscous.