Couscous “Risotto”

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.