Risotto Style Israeli Couscous
Wednesday July 18, 2012
I think about food 82% of my day. For example in the mornings I think about what I'll be making for dinner... the next day. I think it's a disease. One without a cure- because you always need to eat. I'm just going to pretend I have extremely active survival skills and therefore plan my meals days in advance so I never go hungry and starve.
So enough about that, let's get on to the risotto.
Israeli couscous is like couscous on steroids. It has lovely large pearl-y pieces that are almost like noodles! So much better than normal couscous.
Ok I lied - you caught me- this is not EXACTLY risotto. I should probably go to food blogger jail. But I am going to call it that anyways, because it has a similar texture and I feel like it and I don't think food blogger jail actually exists so I am safe.
Risotto has a reputation. A reputation for being time-consuming and
fattening creamy... Is it justified? Maybe... But why does it have to be? There are always exceptions. You can make risotto quick, creamy and delicious without all the fat.
I don't like standing by the stove in the summer time- it's way too hot. That's why this Israeli couscous risotto is the perfect compromise. Lovely risotto-ish dish without the hands-on time. You had me at hello.
I totally meant to post this like a month ago when garlic scapes were in the market. But never fear- I just used them for garnish! Just throw some green onions on top and you'll be fine.
Recipe: Risotto Style Israeli CouscousServes 6-8