I have already posted one simple recipe for Parmesan Couscous, but this one is even easier.  I made it with Israeli (large-pearl) couscous.  My kids LOVE it.  Next time, I’m going to double the recipe because everyone wanted more.

• 1 C. Israeli couscous
• 2 tsp. butter
• 1 small onion, chopped finely
• 1 C. water with chicken soup base for flavor (about 1 tsp.) or chicken stock
• 1/4 C. grated Parmesan cheese

In a medium-sized sauce pan, melt the butter. Saute onion until translucent.  Add couscous and chicken stock.  Bring to a boil.  Cover and remove from heat. After about five minutes, fluff with a fork.  Add Parmesan cheese and serve.

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