In a medium-sized saucepan, add 2 tablespoons of unsalted butter along with 1 small minced garlic clove. Bring the heat to medium-high and stir until the garlic becomes fragrant. About 1 minute.
Now add 1 1/3 cup Israeli pearl couscous to the saucepan and stir with the hot butter for about 1 minute.
Now pour in 2 cups of chicken broth and let it come to a boil.
Then bring the heat down to low, then place the lid on top and let the pearl couscous fully cook or until all liquid has evaporated.
Now turn the heat off and stir in 1/4 cup grated Parmesan, then season with salt and pepper to taste.
Storing and Reheating To store any leftover garlicky Israeli couscous, place it in an airtight container or ziplock bag and refrigerate for up to 3 days. When you want to reheat it, place the couscous in a microwave-safe bowl and add 2-3 tablespoons of water for each cup of couscous (or more as needed) to keep it from drying out as you warm it.