Cacio e Pepe Pearl Couscous
Whip up this quick Success® Pearl Couscous side and instantly upgrade any main! Flavored like the classic Roman dish, this savory, cheesy dish can also stand on its own.
Ingredients
- 1 bag Success® Pearl Couscous
- 4 cups vegetable broth
- 2 tsp salt, divided
- 3 tbsp olive oil, divided
- 2 tsp black pepper, freshly cracked, divided
- 1 cup Pecorino Romano Cheese, finely grated
- 2 cloves garlic, minced
- 4 cups Swiss chard, chopped
- Juice from 1/2 lemon (optional)
Instructions
Step 1
Prepare pearl couscous according to package directions. Replace water with vegetable broth. Add 1 teaspoon of salt.
Step 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cracked black pepper and toast for about 1 minute until fragrant.
Step 3
Once the couscous is cooked, add it to the skillet with the toasted pepper. Stir well to combine and coat the couscous with the oil and pepper.
Step 4
Remove from heat and gradually mix in the cheese, stirring until creamy. If it’s too thick, you can add a splash of pasta water or broth to reach your desired consistency.
Step 5
In another large skillet, heat remaining olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the Swiss chard and cook for 5 minutes or until wilted. Season with salt, black pepper, and lemon juice if desired.
Step 6
Serve the Cacio e Pepe alongside the Swiss chard and serve.
