This recipe uses a kind of couscous known as moughrabiye, or Israeli couscous. You’ll also see it in the market labelled “pearl pasta,” often in the bulk section. This also makes a nice side dish for simply cooked meats, fish and poultry.
Couscous risotto with asparagus
Serves 4 – 6 as a main course
1/2 cup chopped shallots or green onions (white part only)
2 tablespoons slivered garlic
3 tablespoons olive oil or butter
2 cups Israeli couscous
1/2 cup dry white wine
4 cups or so hot chicken or vegetable stock
3/4-pound young asparagus, woody ends discarded, sliced diagonally about 1/4 inch long
1/2 cup freshly grated dry Jack or other hard grating cheese
1-1/2 cups seeded and diced firm ripe tomatoes
2 tablespoons finely grated lemon zest (use a microplane)
1/3 cup chopped chives
Salt and freshly ground black pepper
Garnish: Fried basil sprigs and drops of truffle oil, if desired.
Sauté the shallots and garlic in olive oil until softened, about two minutes. Add the couscous and sauté for two to three longer or until lightly toasted. Add the wine and 1/2 cup of the stock and stir occasionally until liquid is nearly absorbed. Add remaining stock in one cup increments and continue to cook and stir until stock is nearly absorbed. Continue in this manner until the couscous is barely tender (about 10 minutes total). Stir in the asparagus with the final addition of stock and cook for a minute or two. Couscous should be tender but still have a little texture.
To finish and serve: Stir in the cheese, tomatoes, zest and chives and season to taste with salt and pepper. Serve immediately in warm bowls topped with the basil sprigs and the truffle oil for a decadent twist!
