Pearl Couscous “Risotto” with Asparagus

30 minutes

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. 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 or ptitim) is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese.

4

Servings

Tip

Don’t allow the onion to brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.

30 minutes

Ingredients

4

tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces
1

medium yellow onion, chopped

Directions

01

In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant. Add the couscous and cook, stirring often, until it begins to brown.

Pearl couscous risotto asparagus vegetables v

Reviews

Tyler B.

June 27, 2022

Mind-boggling

I made this skeptically -- would this really work? Would it be as good as risotto? It was a total slam dunk. Layers of flavor and texture and a beautiful shimmery look to the pearls make this a gorgeous side for a sit down meal.

Marilyn B.

June 19, 2022

Unbelievably delicious

I have now made this twice and each time, I was blown away by the layers and depth of flavor. The second time, I paired it with chunks of baked salmon, which I had coated with EVOO and topped with a mixture of 2 teaspoons finely grated lemon zest; 1 teaspoon finely; chopped oregano; 1 teaspoon kosher salt; and 1/2 teaspoon freshly ground black pepper. My dinner party was a great success and the compliments were lavish.

Swati B.

Missing asparagus in this recipe.

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Pearl Couscous “Risotto” with Asparagus