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Toasted Couscous with Cream Sauce

Toasted Couscous with Cream Sauce


I know it isn’t very exciting, but my family loves meatloaf.    Since it is just before shopping day I had to be creative on the sides (out of potatoes) and son really likes couscous, so couscous it was.  In case you didn’t know, couscous is actually a type of pasta so I’m not completely nuts to make it this way – I am a big fan of cream sauces!   Going with the Italian theme, I made a meatloaf with Italian spices and Parmesan but this will go with any style meatloaf or meat/chicken dish.  It is quick and with the cream sauce, kind of fancies up the meatloaf dinner with hardly any effort.   It is very rich and filling so it serves 4 easily.  

Couscous with Cream Sauce  

1 cup toasted couscous  

1 1/4 cup water  

2 tbsp butter  

1 tbsp Italian spice (oregano and basil if you don’t have the spice mix)  

1/2 cup cream  

1/2 cup shredded Parmesan cheese  

Bring the water to a boil in a small sauce pan.  Add the couscous and spice, cover and cook at a simmer for about 8 minutes stirring occasionally.  When the couscous is done, add the butter, cream and bring back to almost a boil, add the cheese and stir vigorously until the cheese melts and the sauce is smooth.   Serve with lots of pepper!

0 thoughts on “Toasted Couscous with Cream Sauce

  1. […] 30 minutes after you put in the chicken, start the couscous and asparagus.  For the couscous, here is the recipe, which takes about 10 […]

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