I wanted a simple side dish to pair with some roasted chicken and a spinach sauté I was serving for dinner. We all loved this dish and thought it paired well with the rest of the meal. I think the garlic gives the Israeli couscous a nice pop of flavor. This recipe was super easy to make which was nice because the other recipes needed my attention. I’ll be making this garlicky couscous again soon.
Heat the chicken broth in the microwave for 75 seconds, or until hot. Set aside.
Heat a skillet coated with the olive oil over medium heat. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cover and cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.