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
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Ingredients
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4 cups
low sodium chicken stock
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2 tablespoons
olive oil
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2
leeks, white parts only, chopped
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1
shallot, minced
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3
cloves garlic, minced
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1
package mushrooms, sliced
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1 cup
pearled couscous
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1/2 cup
white wine
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3 cups
arugula
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1/2 cup
walnuts, toasted and cooled
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1/2 cup
freshly grated parmesan cheese
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2 tablespoons
basil, chopped
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2 tablespoons
scallions, chopped
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salt and pepper
Directions
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In a medium saucepan, bring the chicken stock to a simmer over medium heat. Reduce the heat to low to keep warm.
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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.
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