Couscous ‘risotto’ with asparagus: Deal with couscous like risotto for a creamy, contemporary meal

Sometimes the important thing to straightforward, flavorful weeknight cooking is dishes differently. Risotto, as an example. In typical recipes, rooster broth is added to rice in phases, requiring fixed stirring that knocks free starches that mix with butter and broth to create a creamy sauce.

Delicious, sure, however we picked up a revelatory method from Tel Aviv’s farm-to-table restaurant Igra Rama that saved effort and time with out sacrificing taste. Chef Aner Ben Refael turns to a typical Israeli pantry staple – pearl couscous – and treats it like rice for risotto.

Because couscous just isn’t a grain however somewhat a tiny, spherical pasta – often known as ptitim, or “little crumbles” in Hebrew – it requires a lot much less cooking time. But it nonetheless releases sufficient starch to create the best creamy sauce. For this recipe from our e-book “COOKish,” little stirring is required.

The wheaty taste of pearl couscous, which typically is labeled Israeli couscous, is properly complemented by the salty, nutty notes of Parmesan cheese and the grassiness of contemporary parsley. Fresh springtime asparagus makes the right crisp-tender addition, and utilizing water to prepare dinner the pasta as a substitute of rooster broth not solely lightens this dish, but in addition retains it vegetarian.

Couscous ‘risotto’ with asparagus

Start to complete: half-hour

Servings: 4

Ingredients: 

¼ cup extra-virgin olive oil
1 medium yellow onion, chopped
Kosher salt and floor black pepper
3 medium garlic cloves, thinly sliced
⅓ cup dry white wine
1 cup pearl couscous
1 pound asparagus (see headnote), trimmed and sliced about ⅛ inch thick OR 2 cups frozen peas
1 ounce Parmesan cheese, finely grated (½ cup), plus extra to serve

Directions: 

In a 12-inch skillet, warmth the oil till shimmering. Add the onion, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, till softened. Add the garlic and prepare dinner, stirring, till aromatic. Add the wine and prepare dinner, stirring, till evaporated. Stir in 4 cups water and the couscous, then simmer uncovered till simply shy of tender. Add the asparagus and prepare dinner, stirring, till each it and the couscous are tender. Off warmth, stir within the Parmesan. Season with salt and pepper. Serve sprinkled with extra cheese.

Get extra recipes and dinner concepts from The Washington Times meals part.