- 1/2 C water
- 1/8 tsp salt
- 1/2 tsp butter (if desired)
- 1/2 C uncooked couscous
- 2 Tbsp cream cheese, softened
- 2 Tbsp grated Parmesan or Romano cheese
2. Combine cheeses, stir mixture into couscous.
Robyn's notes: I used tomato couscous because it was what I had in the house, but plain would work equally well. This could easily do with more of both cheeses, depending on what it's being served with. I wanted a side that would stand up to the sauce of Raspberry-Glazed Chicken, but with another entree it might be better with a consistency closer to risotto. I've made this several times and have really enjoyed it each time. My favourite is Parmesan couscous as prepared above, but I've also been successful using plain couscous with flavored cream cheese. I generally have a few triangles of Laughing Cow Creamy Swiss Garlic and Herb spreadable cheese wedges in the fridge, and have enjoyed that quite a bit.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often