Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Couscous “Risotto” with Asparagus
Traditional risotto is made with starchy medium-grain Italian rice. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is a perfect match for grassy, subtly sweet asparagus. When shopping, choose pencil-sized asparagus; larger spears won’t cook through in time and smaller ones will end up too soft.
4
Servings
30 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
1
medium yellow onion, chopped
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
January 22, 2023
Easy and Flavorful
We make this recipe frequently. It’s fast and easy to change up. Great for a weeknight dinner.
April 1, 2024
Is this too much water?
The other recipe that’s linked has 3 cups of water to one cup couscous. This one has 4 cups of water to one cup couscous, and mine came out watery….
Hi Danny -
If you follow the link listed above the instructions for making the couscous with asparagus are in the headnote at the top of the recipe. We just confirmed that the link works. You just need to copy and paste it into your browser. Our comment system doesn't allow for us to add hyperlinks.
Best,
The Milk Street Team
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This recipe does not match the tv episode it came from.