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Pearl Couscous “Risotto” with Broccoli Rabe

Pearl Couscous “Risotto” with Broccoli Rabe

We “risotto-ed” couscous (pasta risotto!) for a rich, creamy, vegetarian bowl of comfort.

  • Makes
    4 servings
  • Cook Time
    40 minutes

Traditional risotto is made with starchy medium-grain Italian rice. This “risotto” 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. We pair chopped broccoli rabe with the wheaty couscous; its pleasantly bitter flavor is tempered by the sweetness of the onion, white wine and rich Parmesan cheese. If the assertiveness of rabe isn’t for you, milder, sweeter broccolini works well in its place. This makes a satisfying vegetarian main dish but also could be served as a side to roasted chicken or pork.

Tip

Don’t discard the broccoli rabe leaves. We remove them from the stalks and roughly chop 1 cup lightly packed. Added at the end of cooking, the leaves supply fresh flavor and color.

Ingredients
  • 1

    pound bunch broccoli rabe

  • 4

    tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces

  • 1

    small 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

Step 1

Remove the leaves from the broccoli rabe, measure out 1 cup lightly packed and roughly chop; discard the remaining leaves. Cut the stalks and florets into ¼-inch pieces and reserve separately from the chopped leaves.

Step 2

In a 12-inch skillet over medium-high, melt 3 tablespoons of butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring occasionally, 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, 2 to 3 minutes.

Step 3

Add the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 2 cups water and ½ teaspoon salt, then cook, stirring occasionally, until the liquid has been absorbed, 4 to 6 minutes.

Add another 2 cups water along with the rabe stalks and florets. Cook, stirring occasionally, until almost all the liquid has been absorbed and the rabe is tender, 7 to 8 minutes.

Step 4

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

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