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Couscous Risotto

By Chef John Ash

This recipe uses a kind of Couscous​ known as Israeli couscous. The great thing about Israeli couscous​ is that you can make a risotto in half the time of a rice-based version. This vegetarian dish goes well with the Russian River Valley Pinot Noir.

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    Serves 6

    Total Time 25-30 minutes

    Prep Time 10 minutes

    Difficulty Level Easy

    Ingredients

    1/2 c chopped shallots or green onions (white part only)

    1 tbsp slivered garlic

    2 tbsp olive oil

    2 c large Israeli type couscous

    1/2 c dry white wine

    4 c rich chicken or vegetable stock

    1/2 c coarsely chopped pitted olives such as Cerignola and/or Castelvertrano

    2 c baby kale or arugula

    1/2 c sun-dried tomatoes

    2 tbsp finely grated lemon zest

    2 tbsp finely grated lemon zest

    1/4 c chopped chives

    1/2 c freshly grated Parmesan cheese

    Garnish: Fried sweet potato chips or basil sprigs

    Directions

    1. Sauté the shallots and garlic in olive oil until lightly colored. Add the couscous​ and sauté for a minute or two longer.

    2. Add the wine and 1/2 cup of the stock and stir occasionally until liquid is nearly absorbed.

    3. Add remaining stock in half-cup increments and continue to cook and stir until stock is nearly absorbed.

    4. Continue in this manner until the couscous is tender but still has some texture (about 10 minutes total). Stir the olives, kale, tomatoes, zest, chives and cheese into the risotto.

    5. Serve immediately in warm bowls, garnish as you like.

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