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 Couscous

Serves 6-8

Ingredients:

1 cup Israeli couscous
2 cups chicken broth
1/4 yellow pepper finely diced
2 garlic cloves minced
1/4 red pepper finely diced
1/2 a red onion finely diced
1/4 cup grated parmesan cheese
salt to taste
3 tbsp finely chopped garlic chives (for garnish)
garlic scapes for garnish (optional)

Method:

Bring the chicken broth to a boil over medium heat in a medium saucepan. Add the couscous, bring the heat down to a simmer and cover. After 10 minutes, check to see if done- the couscous should be tender. If needed, add 1/4 cup more chicken broth or hot water to moisten and achieve the creamy risotto affect.

Meanwhile, sauté the onions, peppers, and garlic until tender. Transfer to a bowl and set aside. Quickly sauté the scapes until bright green and tender (~5 minutes).

When the couscous is finished, add the sautéed vegetables and the parmesan and stir until combined. Add the chives and garnish with garlic scapes.

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