Have you ever tried a risotto that isn’t made with rice?
What if a luxurious, creamy dish could be prepared in less time — yet look fancy enough for a restaurant plate?
If you’re searching for a comforting meal that melts in your mouth and impresses anyone who sees it… this recipe is for you!
Ingredients
2 cups Israeli (also called pearl couscous)
1 tbsp olive oil
½ small onion, finely sliced
2 cloves garlic, minced
3 cups vegetable broth (or chicken broth)
½ cup cooking cream (heavy cream)
½ cup grated Parmesan cheese
1 tbsp butter
1–2 cherry tomatoes (for garnish)
1 small parsley sprig (for garnish)
Salt and black pepper — to taste
Optional: a thin Parmesan crisp (or toasted flatbread piece) for decoration
Preparation Steps
Sauté aromatics
Heat olive oil in a deep pan over medium heat. Add onion and garlic. Cook until fragrant and slightly soft.
Toast the couscous
Add Israeli couscous and stir for 1–2 minutes to lightly toast it — this improves flavor and texture.
Simmer
Pour in the broth gradually. Bring to a boil, then reduce heat to low.
Cook for 10–12 minutes, stirring occasionally, until the couscous becomes tender and creamy.
Make it rich & creamy
Add cooking cream, butter, Parmesan cheese, salt, and pepper.
Stir until everything melts together into a silky, rich sauce.
Plate beautifully
Serve in a wide bowl.
Add cherry tomato, parsley, and a Parmesan crisp (or toasted garnish) to mimic the restaurant presentation.
Enjoy