Couscous Risotto with Tomato, Oregano + Mozzarella

December  1, 2013
3 Ratings
  • Serves 4
What You'll Need
  • 1 1/2 cups passata (from a 24-ounce bottle)
  • 2 cups chicken broth
  • 6 sprigs fresh oregano, divided
  • 2 tablespoons olive oil, plus more for serving
  • 1 cup Israeli couscous
  • 1 garlic clove, chopped
  • 2 ounces fresh mozzarella, pulled into bite-sized pieces
  1. Combine passata, chicken broth and a sprig of oregano in a medium saucepan and bring to a simmer.
  2. Meanwhile, heat oil in a separate saucepan over medium. Add couscous and garlic and cook, stirring, until beginning to toast, about 1 minute. Add remaining oregano and about a third of the broth. Simmer couscous in broth, stirring occasionally to prevent pasta from sticking, until liquid has almost fully evaporated. Repeat twice with more broth until couscous is tender, about 12 minutes total. Remove oregano sprigs.
  3. Fold in mozzarella just before dividing among serving bowls. Drizzle with olive oil before serving.

See what other Food52ers are saying.

  • Bonnie
  • erskinechef
  • Butterfield Beef & Berry Farm
    Butterfield Beef & Berry Farm
  • Lori Lyn Narlock
    Lori Lyn Narlock
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

8 Reviews

Bonnie November 19, 2014
This was SO delicious. Rather than passata, I used canned homegrown tomatoes. Did not mind the substitution one bit.
Debbie October 16, 2014
this is like............. coming in from playing in the snow all day and changing into warm dry pajamas and sitting down in front of the fire with hot chocolate. It warm, and buttery and just yummy. Ya just want to kind of curl in around your bowl and hope it lasts a while.
erskinechef February 13, 2014
I can't find israeli couscous - would regular couscous work?
CailinH February 18, 2014
Personally don't think regular cous cous would work (not the right consistency), israeli cous cous is also called Pearl cous cous just fyi
anne February 22, 2014
ERSKINECHEF, you could use acini di pepe pasta, if you can't find pearl couscous. All couscous is, is a semolina pasta. I think any small pasta would work, just don't cook it to mush.
Butterfield B. February 4, 2014
we loved this although for three of us we doubled the recipe and managed to finish it (were the portions too small or do we eat too much?) loved it with fresh moz that melted and became long and stretchy. so comforting on a chilly feb night.didn't have passata so we took fire roasted tomatoes and mixed with good tom sauce and b/c we raise chickens, we had the BEST chick broth
CailinH January 14, 2014
I made this last night- subtle and delicious! I added some spinach to give it slightly more texture. I think you could add just about anything. Yum!
Lori L. January 2, 2014
This looks so delicious. I'm cooking it tonight and can't wait!