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Couscous “Risotto”

Couscous “Risotto”

  • Makes
    4 servings
  • Cook Time
    45 minutes

Traditional risotto is made with starchy medium-grain Italian rice. This “risotto,” modeled on a dish we had in Tel Aviv, uses pearl couscous (which actually is a pasta) and a cooking technique similar to the classic risotto method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is nicely complemented by the salty, nutty notes of Parmesan cheese and the grassiness of fresh parsley.

Couscous “Risotto” with Asparagus:

Trim 1 pound pencil-thin asparagus, then cut the spears on the diagonal into ½-inch pieces; reserve the stalks and tips separately. Follow the recipe to add the 3 cups water and 1/2 teaspoon salt to the pan; after the couscous has simmered for 5 minutes, stir in the asparagus stalks. Cook, stirring, for another 3 minutes, then add the asparagus tips. Cook, stirring, until almost all the liquid has been absorbed and the asparagus is tender, another 2 minutes. Continue with the recipe to add the Parmesan, parsley and remaining butter.

Tip

Don’t allow the onion to brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.

Ingredients
  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, thinly sliced

  • 1

    cup pearl couscous

  • ⅓

    cup dry white wine

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

  • ½

    cup lightly packed fresh flat-leaf parsley, finely chopped, plus more to serve

Step 1

In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion, 1/2 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes.

Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the couscous and cook, stirring often, until it begins to brown.

Step 2

Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and 1/2 teaspoon salt, then cook, stirring occasionally, until almost all the liquid has been absorbed, 9 to 10 minutes.

Step 3

Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley.

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