Friday, January 25, 2013

Couscous: Risotto Style

Risotto = Awesome
Couscous = Awesome
Therefore, Risotto Couscous = Double Awesome. If you need more explanation let me know, but I'd trust me on this one and would recommend you make some immediately.

So here's the recipe.                    
Risotto Couscous
2c.     Pearl Couscous
2½c.  Chicken Broth (boiling)
2c.     Peas (frozen or fresh)
4T     Olive Oil
½c.    Parmesan Cheese
4 cloves of garlic
1 medium onion
salt and pepper to taste



In a heavy pan, heat the olive oil on medium heat. Add chopped up onion and garlic, and saute until slightly caramelized. Add couscous and cover with olive oil. Cook until couscous is slightly brown, 1-2 minutes. Add Chicken Broth, turn heat to low and simmer covered for 8-10 minutes, or until couscous is tender. Add more liquid if necessary. Stirring regularly so couscous does not stick to the bottom. Once couscous is cooked, add salt and pepper to taste. Remove from heat and stir in peas and Parmesan until cheese is melted. And just like that, you're done! You've created deliciousness. Hope you enjoy.




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