Israeli Couscous Risotto

Directions

1. 1
   Add the stock to a pan and bring to a boil.
2. 2
   Add the Israeli couscous and reduce heat to a simmer, stirring every few minutes (the stirring is important as it is what helps to make it creamy).
3. 3
   After about 1012 minutes, the stock will be almost completely absorbed and the couscous will take on a creamy, risotto appearance.
4. 4
   Add the parsley and parmesan and stir until incorporated.
5. 5
   Add the butter (or a splash of cream) and stir until melted and incorporated.
6. 6
   Add salt and pepper to taste and serve immediately.
7. 7
   Note: While Israeli couscous is a pasta, you dont want it to be al denteyou want it cooked through and nice and soft.
8. 8
   If your stock gets absorbed before the couscous is done, just add more in small amounts (about 1/4 cup at a time) until the couscous is done.