Creamy couscous

Updated at: Thu, 17 Aug 2023 08:45:04 GMT

Step 1

Press or mince the garlic and finely chop the onion.

Step 2

Heat a medium-nonstick saucepan on medium-high heat and add the butter. When the butter has melted, add the garlic, onion, and couscous. Toss to coat with the butter.

Step 3

Toast/fry everything for up to five minutes, stirring often until the onion has softened and the couscous is golden brown. Heat up the vegetable stock in the microwave for three-four minutes until piping hot.

Step 4

Add the white wine if using, and quickly stir into the couscous. Cook for one-two minutes more until the wine has been absorbed. If you're not adding wine skip to step six.

Step 5

Add the hot vegetable stock and half a teaspoon of salt, cover the pan with a lid and turn the heat up high. When the mixture has begun to boil, reduce the heat to the lowest setting and leave to cook for 12-15 minutes or until most or all of the stock has been absorbed and the couscous is tender. Stir the pot in the last few minutes to prevent the bottom layer of couscous from sticking.

Step 6

Remove the pan from the heat. Stir in the créme fraiche and grated parmesan and mix until the cheese has melted. Add a little water if necessary to thin the sauce until it's at your desired consistency. Add the remaining salt to taste

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Delicious

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Makes leftovers

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