Israeli Couscous Risotto

1. 1

   Add the stock to a pan and bring to a boil.

2. 2

   Add the Israeli couscous and reduce heat to a simmer, stirring every few minutes (the stirring is important as it is what helps to make it creamy).

3. 3

   After about 1012 minutes, the stock will be almost completely absorbed and the couscous will take on a creamy, risotto appearance.

4. 4

   Add the parsley and parmesan and stir until incorporated.

5. 5

   Add the butter (or a splash of cream) and stir until melted and incorporated.

6. 6

   Add salt and pepper to taste and serve immediately.

7. 7

   Note: While Israeli couscous is a pasta, you dont want it to be al denteyou want it cooked through and nice and soft.

8. 8

   If your stock gets absorbed before the couscous is done, just add more in small amounts (about 1/4 cup at a time) until the couscous is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.