In less than 20 minutes, Parmesan and Pine Nut Couscous comes together to make the most delicious side dish. With the delicate crunch of the toasted nuts, and the salty nuttiness of the parmesan, this side tastes like high end restaurant dining, but prepared easily right in the comfort of your own kitchen!

I’m adding to my collection of side dishes here at Lord Byron’s Kitchen. It was a goal that I set for myself for this year. It’s one of the things I struggle with the most. How many times do I ask myself the same question over and over again: “What can I make to go with this?” I’m happy to say that Parmesan and Pine Nut Couscous can be paired with almost anything!
Based on feedback from many of you, Dear Readers, it seems to be a very common question among most of us home cooks. It’s easy to prepare chicken, fish, pork, beef, etc. But, what do we serve with it?
My goal is to increase my side dishes section in hopes that I’ll make your side dish dilemma less of a challenge and more of a joy. I’ve already published a few couscous recipes, but this particular recipe had to be posted. It’s pretty much as easy as boiling water!
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INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Olive Oil – Use a light olive oil, rather than a full-bodied olive oil.
- Pine Nuts – See the notes below on pine nuts. I have included alternatives, because pine nuts can be quite costly.
- Parmesan Cheese – I love to use freshly grated parmesan whenever possible, but I’m not against the kind bought in a can either if that fits better into your grocery budget.
- Salt and Ground Black Pepper
- Couscous – See the section below on couscous if it’s a new ingredient for you to work with.
- Water

WHAT IS COUSCOUS?
There are two very common types of couscous. The first type is Moroccan couscous. This is the type I’m using in this recipe. It is small in size, and is easily found in most grocery stores. Also, it cooks up very fast because it basically needs to be just re-hydrated in hot water. Sometimes, the package is labeled instant, but you should check the instructions to see if soaking is needed before cooking.
The second most common type is Israeli or Pearl couscous. This one is noticeably larger in diameter and in comparison to Moroccan couscous, it requires a little longer to cook. First, it is simmered on the stovetop and then briefly covered until tender. It has more of a pasta-like taste and texture with some springiness. I have used this type in my Israeli Couscous Dried Fruit Salad.
Since couscous is made with crushed semolina, it’s basically a pasta. But, it can also be classified as a grain. Therefore, I tend to think of it as a great substitute for rice or noodles, especially since the cooking time is extremely fast, and the price is extremely low!
HOW TO MAKE PARMESAN AND PINE NUT COUSCOUS
In a large sauce pan with a tight fitting lid, over medium-high heat, add the water, olive oil, salt, and ground black pepper. Bring to a boil. Once the water is boiling, add in the couscous. Stir to combine. Place a lid on the pan and turn off the heat. Allow couscous to steam for 12 minutes. Do not lift the lid!
Once done, remove the lid and fluff with a fork. Toss in pine nuts and the parmesan. Toss together. Garnish with finely chopped parsley, if you desire, and serve immediately. Easy, right!?

MY RULES FOR COOKING WITH FEW INGREDIENTS
I live by this rule in the kitchen, and I think you should too. If I’m preparing a recipe that uses very few ingredients, I want those ingredients to be the best I can find and/or afford. And, in this particular recipe, there are two ingredients that I think are important to pay attention to.
The first is the parmesan cheese. There’s a whole cup of parmesan cheese in this recipe. Some of you might be tempted to use a lesser quality parmesan cheese, but if you have a better parmesan on hand or if you can afford to buy “real” parmesan, I encourage you to do so.
I’m most certainly not a pretentious la-dee-da cook, but there are a few ingredients I will spend some extra money on. Parmesan cheese is one of them! I have that canned parmesan in my fridge. It’s probably not even real cheese, but I love it and will use it generously as a topping on pasta whenever I can.
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When cooking with parmesan though, I will use a good wedge of aged cheese. I will buy it whole and do the work myself. I cut off the rind and save it for later use. (When making pasta sauce, toss the parmesan rind in and let is simmer with your sauce. Take it out and discard when the sauce is cooked.) I cut the parmesan into chunks and place it in my food processor. Then, I pulse the cheese until I get the consistency that works best for me.
By buying a wedge of parmesan, I can be assured that I’m getting all cheese and no filler. (I love the stuff in the cans, but who knows what the hell is in there!)
The second important ingredient is the pine nuts. I do realize that both pine nuts and a parmesan wedge can be rather expensive, so let’s talk about alternatives.

SUBTITUTIONS FOR PINE NUTS
I use pine nuts often in my recipes, so I will buy a large bag at Costco. The bag costs about $40, but it will last a long time. Pay attention to the expiry date before you purchase and buy one that expires in a year or two from now.
Once you open the package of pine nuts, avoid placing your hand in the bag. Carefully pour out the amount you need. To keep the pine nuts fresh and from spoiling, the less contamination the better! Seal the bag and keep the bag in your fridge. It will last for months!
If you want to use a substitute, I would recommend slivered almonds, chopped hazel nuts, or even macadamia. The taste might be slightly different, but you want to mimic the texture of the pine nuts.
And, of course, to get the most out of the pine nuts or whatever nut you decide to use, we are going to toast them first. The flavour intensifies greatly when you toast them.

PARMESAN CHEESE ALTERNATIVES
I know a wedge of parmesan – even a small one – can be anywhere from 12 to 20 dollars. So, you can use other cheeses that will save you a few bucks. My go-to cheese if I can’t get good parmesan is pecorino romano. It has a very similar taste and texture.
I have another option that’s a little outside the box, but don’t knock it until you try it! Have you heard of nutritional yeast? It’s quite good and is an ingredient many vegans will use as a parmesan alternative.
Nutritional yeast is a deactivated yeast commonly used as an ingredient in creamy, dairy-free cheese substitutes. You can often find it used as a topping for foods like my Doritos Cool Ranch Popcorn.
I’ve also used it in my Homemade Ranch Seasoning, which is great stirred into buttermilk to make a salad dressing. Or into sour cream for a very tasty ranch dip! I’ve also used it in this Garlic Bread recipe. Honestly, Dear Reader, it’s delicious!
Okay, Dear Reader, I think I’ve talked about parmesan and pine nuts enough! Let’s get to the recipe!
Do You Like This Recipe?
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Parmesan and Pine Nut Couscous
Ingredients
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup instant couscous (heaping cup)
- 1/4 cup pine nuts, toasted
- 1 cup parmesan cheese
Instructions
- In a large sauce pan with a tight fitting lid, over medium-high heat, add the water, olive oil, salt, and ground black pepper. Bring to a boil.
- Once the water is boiling, add in the couscous. Stir to combine. Place a lid on the pan and turn off the heat.
- Allow couscous to steam for 12 minutes. Do not lift the lid!
- Once done, remove the lid and fluff with a fork. Toss in pine nuts and the parmesan. Toss together.
- Garnish with finely chopped parsley, if you desire, and serve immediately.
Nutrition
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