Couscous risotto with spring greens

By Half-Buzzed Hostess • April 25, 2012 • 0 Comments

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Author Notes: This spin on risotto uses pearled couscous in place of rice and gives a hefty serving of veggies. Plus, don't you love recipes that yield leftover wine? - Half-Buzzed Hostess

Serves 4

4 cups low sodium chicken stock
2 tablespoons olive oil
2 leeks, white parts only, chopped
1 shallot, minced
3 cloves garlic, minced
1 package mushrooms, sliced
1 cup pearled couscous
1/2 cup white wine
3 cups arugula
1/2 cup walnuts, toasted and cooled
1/2 cup freshly grated parmesan cheese
2 tablespoons basil, chopped
2 tablespoons scallions, chopped
salt and pepper

In a medium saucepan, bring the chicken stock to a simmer over medium heat. Reduce the heat to low to keep warm.
In a large skillet, heat the olive oil. Add the leeks, shallot, garlic, and mushrooms, and cook over medium heat, stirring occasionally, until the leeks are softened, about 6 minutes. Add the couscous and cook, stirring, for 2 minutes. Add the wine, stirring until absorbed. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. Risottos are done when the couscous is al dente and suspended in a thick, creamy sauce, about 20 minute. (I ended up with a 1/2 cup stock left in the saucepan.) Stir in arugula until wilted. Stir in the walnuts, lemon zest, 1/2 the lemon juice, basil, scallions, and cheese. Season with salt and pepper. Serve immediately.