Israeli Couscous Risotto with Asparagus Three Ways
Author: 
Recipe type: Lunch, Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This delicious risotto is made with pearl couscous and asparagus three ways (roasted, sautéed, and puréed). Creamy and bursting with spring flavor, this hearty dish really celebrates asparagus.
Ingredients
Roasted asparagus
  • ⅓ of your asparagus, chopped
  • 2 tsp olive oil
  • ¼ tsp lemon juice
  • ¼ tsp sea salt
  • ¼ tsp pepper
Sautéed Asparagus
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small red onion, diced
  • Pepper
  • ¼ tsp oregano
  • ¼ tsp thyme
  • ½ tsp garlic powder
  • ¼ tsp dried basil
  • ⅓ of your asparagus
Asparagus Purée
  • ⅓ of your asparagus
  • 2+ ¼ cups water
  • Pinch salt
Other
  • 1 package of Israeli couscous
  • 1-2 tsp salt + more to taste
  • 1 tsp pepper
Instructions
  1. Preheat your oven to 350 F. Line a baking tray with aluminum foil.
  2. Toss all the ingredients for the roasted asparagus and spread on the baking sheet.
  3. Bake for 30 minutes.
  4. Meanwhile, heat 2 cups of salted water in a small saucepan until boiling. Chop and add ⅓ of your asparagus to the boiling water and let cook.
  5. In another deep-bottomed pot, combine oil, garlic, and onion over low medium heat until sizzling. Stir until onions are translucent and add pepper, oregano, thyme, garlic powder, and basil. Chop the last third of the asparagus and add to the pot. Turn the heat up to medium.
  6. Add the dry coucous to the pot and toss with the sautéed asparagus, watching to see the couscous toast to a golden brown color.
  7. Drain the boiling water/asparagus by placing a pot under a colander to collect the cooking water. Take the cooked asparagus and process it with ¼ cup (new) water and a pinch salt until liquified. Set purée aside.
  8. Take the reserved cooking water and reheat in the old saucepan until boiling. Yes, the water will be green!
  9. Add the boiling water to the lightly toasted couscous/sautéed asparagus in the larger pot and turn the heat up to medium high.
  10. Stir thoroughly to prevent the couscous from sticking- it will cook quickly!
  11. Stir in the asparagus purée and add salt and pepper to taste.
  12. Serve!
Recipe by Whisk & Shout at https://whiskandshout.com/israeli-couscous-risotto-with-asparagus-three-ways/