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Epicurious

Italian Couscous

Ingredients

2 1/2 cups Italian couscous, or fregola sarda
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    Bring a large pot of heavily salted water to a boil over high heat.

    Step 2

    Add the couscous and cook 8 to 10 minutes, until tender but still al dente.

    Step 3

    Drain the couscous, return it to the pot, and toss with the butter, parsley, and a pinch of pepper. Taste for seasoning.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)
TagsCouscousPastaItalianEuropeanParsleyHerbs & SpicesSideLunchDinnerDairy FreeNut FreeVegetarianVegan5 Ingredients or FewerQuickEasySimmerCookbooks
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