Couscous risotto with spring greens

Couscous risotto with spring greens

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 cup pearled couscous
  • 1/2 cup white wine
  • 3 cups arugula
  • 1/2 cup walnuts, toasted and cooled
  • 1 lemon zested and juiced
  • 1/2 cup freshly grated Parmigiano-Regiano
  • 2 tablespoons basil, chopped
  • 2 tablespoons scallions, chopped
  • salt and pepper


  1. In a medium saucepan, bring the chicken stock to a simmer over medium heat. Reduce the heat to low to keep warm.
  2. 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 lemon zest, 1/2 the juice, basil, scallions, and cheese. Season with salt and pepper. Serve immediately.

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