My F&W
quick save (...)

Italian Couscous with Parmesan and Herbs

  • FAST

Chewy Italian couscous, also called freula, is a Sardinian-style toasted semolina pasta. It comes in small, medium and large grains and is available at specialty food stores. Any small pasta, such as ditalini, orzo or acini de pepe, makes a good alternative to medium-grain freula.

  1. 1 pound medium-grain Italian couscous (about 2 1/2 cups)
  2. 4 tablespoons unsalted butter, cut into 1/2-inch pieces
  3. 1/4 cup freshly grated Parmesan cheese
  4. 2 tablespoons finely chopped flat-leaf parsley
  5. Salt and freshly ground pepper
  1. Bring a large pot to salted water to a boil. Add the Italian couscous and cook over moderately high heat, stirring occasionally, until tender but still chewy, about 20 minutes. Drain well and return the Italian couscous to the pot. Add the butter and Parmesan and stir over low heat until melted. Add the parsley, season with salt and pepper and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.