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
low sodium chicken stock
leeks, white parts only, chopped
cloves garlic, minced
package mushrooms, sliced
walnuts, toasted and cooled
freshly grated parmesan cheese
salt and pepper
In This Recipe
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.