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+ servings
Rosemary and Parmesan Couscous

Rosemary Parmesan Couscous

Course Pasta, Potatoes, Rice & Grains
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4 -6 Servings
Calories 140kcal
Author Barb


  • 1 Tablespoons olive oil
  • ½ small onion diced
  • 1 clove garlic minced
  • 2 rosemary sprigs leaves stripped and chopped (includes garnish)
  • 1 cup Israeli couscous
  • 2 cups Swanson® Chicken Broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon fresh lemon juice
  • ¼ cup Parmesan cheese includes some for garnish
  • Lemon quarters for garnish optional


  • Put the olive oil and onion into a medium size heavy bottomed saucepan and place over medium high heat.Saute the onions until softened; about 5 minutes. Lower the heat, add the garlic and rosemary (Save 1 teaspoon to garnish plates) and saute for one minute,
  • Add the couscous. Stir to coat well and saute for 2 minutes, stirring frequently.
  • Add the chicken broth, salt and pepper and lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes.
  • Remove from the heat, fluff with a fork, add the lemon juice and 3 Tablespoons of Parmesan and mix gently. Transfer to a serving dish and serve garnished with remaining rosemary and Parmesan cheese. Serve warm or at room temperature.


Serving: 18 | Calories: 140kcal