Best Couscous Risotto Recipes

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COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS



Couscous Risotto with Shrimp, Asparagus and Peas image

Categories     Pasta     Side     Sauté     High Fiber     Dinner     Shrimp     Asparagus     Pea     Summer     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 16

1 1/2 cups frozen green peas
24 asparagus spears (about 12 ounces), trimmed, cut into 1-inch pieces
3 medium carrots, peeled, cut into matchstick-size strips
3 ounces snow peas, trimmed, cut diagonally in half
6 tablespoons olive oil
32 uncooked large shrimp, peeled, deveined
1 onion, chopped
1/2 cup chopped shallots
4 cups uncooked Israeli couscous
1 pound plum tomatoes (about 8), seeded, chopped
2 cups dry white wine
2 cups vegetable stock or canned vegetable broth
1 cup whipping cream
1 cup freshly grated Parmesan cheese (about 3 ounces)
3 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
  • Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
  • Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.

COUSCOUS RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE



Couscous Risotto with Wild Mushrooms and Pecorino Cheese image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 12

1/3 cup chopped shallots or green onions
1 tablespoon slivered garlic
2 cups sliced Shiitake mushrooms, stems removed
2 tablespoons olive oil
2 cups large Israeli type couscous
1/2 cup dry white wine
4 cups rich chicken or vegetable stock
1 tablespoon grated lemon zest
1/2 cup seeded diced firm ripe tomato
1/4 cup chopped chives
1/2 cup freshly grated Pecorino cheese
Grilled or roasted fresh wild mushrooms such as Morel or Oyster and grilled scallions if desired.

Steps:

  • Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;

ISRAELI COUSCOUS RISOTTO WITH CARAMELIZED ONIONS AND SAUSAGE



Israeli Couscous Risotto with Caramelized Onions and Sausage image

Israeli couscous is a larger couscous that tastes delicious when cooked risotto-style. Try this sweet/salty/spicy take on a risotto with a new grain.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
1 large onion, diced (1 cup)
1 teaspoon sugar
3 links (4 oz each) lean sweet Italian turkey sausage, casings removed
1 1/2 cups uncooked Israeli couscous
1/4 cup white wine or chicken broth
2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
1 cup water
1/4 teaspoon crushed red pepper flakes
1 tablespoon freshly grated lemon peel
2 cups baby spinach leaves, roughly chopped
1/3 cup shredded Parmesan cheese

Steps:

  • Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.
  • Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.
  • Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g

ISRAELI COUSCOUS RISOTTO WITH SQUASH, RADICCHIO, AND PARSLEY BUTTER



Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter image

Categories     Food Processor     Cheese     Citrus     Dairy     Herb     Vegetable     Quick & Easy     High Fiber     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter, room temperature, divided
1 large onion, chopped (2 1/2 cups)
3 teaspoons grated lemon peel, divided
1 (8.8-ounce) package toasted Israeli couscous (about 1 3/4 cups)
3 cups low-salt chicken broth
3 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
1 cup diced radicchio
3/4 cup finely grated Parmesan cheese
1 cup (packed) fresh Italian parsley leaves

Steps:

  • Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes. Mix in radicchio and cheese. Season to taste with salt and pepper.
  • Meanwhile, finely chop parsley in mini processor. Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.
  • Transfer couscous to bowl. Swirl half of parsley butter into top of couscous. Serve, passing remaining parsley butter.

QUINOA-COUSCOUS "RISOTTO"



Quinoa-Couscous

This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)

Provided by Outta Here

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup red onion, chopped
1/4 cup green onion, chopped (with some of the green part)
2 garlic cloves, peeled and minced
1/2 cup quinoa, rinsed and drained
1/2 cup israeli couscous
1 cup orange juice
1 1/8 cups low sodium chicken broth
1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/4 cup slivered almonds, toasted
salt and pepper, to taste

Steps:

  • Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
  • Stir in remaining ingredients (except almonds, salt and pepper).
  • Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
  • Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
  • Serve.

COUSCOUS RISOTTO



Couscous Risotto image

Provided by Barbara Kafka

Categories     quick, side dish

Time 25m

Yield 8 cups

Number Of Ingredients 9

1/2 cup olive oil
1 medium-size onion, minced
10 medium-size garlic cloves, smashed, peeled and minced
3 tablespoons ground cumin, preferably freshly ground
1 tablespoon curry powder
2 cups couscous
4 cups chicken broth or vegetarian broth (see Micro-Tip)
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Place oil in a 14- by 9- by 2-inch oval dish. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 2 minutes. Stir in spices and cook for 3 minutes.
  • Stir in couscous and pour broth over mixture. Cook for 10 minutes.
  • Remove from oven. Stir in salt and pepper.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 305 milligrams, Sugar 1 gram

ISRAELI COUSCOUS RISOTTO WITH SHIITAKES



Israeli Couscous Risotto With Shiitakes image

Make and share this Israeli Couscous Risotto With Shiitakes recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups low sodium vegetable broth
2 tablespoons olive oil, divided
6 ounces shiitake mushrooms, sliced (about 2 cups)
1 poblano chile, diced (about 1/4 cup)
2 shallots, minced (about 1/4 cup)
1 carrot, diced (about 1/2 cup)
1 (8 7/8 ounce) box israeli couscous
1/2 peas
3 tablespoons chives, chopped
2 tablespoons fresh tarragon, chopped

Steps:

  • Bring broth and 4 cups water to a boil in saucepan. Reduce heat to low.
  • Heat 1 Tbs. oil in large saucepan over medium heat. Add mushrooms and poblano, and sauté 5 minutes, or until mushrooms have released their juices. Transfer to plate, and set aside.
  • Heat remaining 1 Tbs. oil in same pan over medium heat. Add shallots, and sauté 2 minutes, or until soft.
  • Add carrot, and sauté 3 minutes more. Add couscous, and cook 3 minutes, or until lightly browned, stirring constantly.
  • Stir 1/4 cup broth mixture into couscous mixture. Reduce heat to medium low. Add 1/4 cup more liquid, and cook until liquid has been absorbed.
  • Continue adding liquid, cooking and stirring 12 minutes, or until couscous is tender and all liquid has been used.
  • Add peas and reserved mushroom mixture, and cook 2 minutes more, or until peas are heated through.
  • Stir in 3 Tbs. chives and tarragon, and season with salt and pepper. Serve garnished with remaining chives.

Nutrition Facts : Calories 334.3, Fat 7.6, SaturatedFat 1.1, Sodium 24.3, Carbohydrate 56.7, Fiber 5, Sugar 2.4, Protein 10.2

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