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Israeli Couscous ‘Risotto’ with Asparagus Three Ways

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I’ve never had cable tv, so I definitely missed out on the Food Network obsession phase that I know many food bloggers go through (or are still in).

Israeli Couscous Risotto with Asparagus Three Ways | Whisk and Shout

So when Masterchef premiered on Fox, it became my obsession. I learned so much about how disastrous baking is under a time crunch, and I discovered that the sure-fire way to impress Gordon Ramsay is to use one ingredient multiple ways.


I don’t know what it is, but when a contestant on any cooking competition uses an ingredient “four ways”, it automatically sounds super impressive. So I figured I’d put my Masterchef skills to the test.

Israeli Couscous Risotto with Asparagus Three Ways | Whisk and Shout

I love spring food. Green things are my favorite, and they taste so fresh and lively when the weather warms up. Creamy and carby dishes are so comforting during the winter, but sometimes it’s nice to turn off the oven and eat some veggies.

Israeli Couscous Risotto with Asparagus Three Ways | Whisk and Shout

I recently discovered that at my local gym at home, you get cable TV. People, this is life changing. I used to drag myself to the treadmill, and now that I have Chopped and the Pioneer Woman, I can barely get off the treadmill.

Israeli Couscous Risotto with Asparagus Three Ways | Whisk and Shout

All this exposure to cable food tv has made me eager to try this fancy “multiple ways” technique. And since spring is all about the green, I went with asparagus. This “risotto” is made with one of my favorite grains, Israeli (or pearl) couscous. The asparagus is three ways: roasted, sautéed, and puréed.

Israeli Couscous Risotto with Asparagus Three Ways | Whisk and Shout

If you ever have Gordon Ramsay over for dinner (the dream), you know what to make! Enjoy xx

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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!

 

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Comments

  2. Gayle @ Pumpkin 'N Spice says

    I love the Food Network, but unlike other bloggers, I only like the actual cooking shows (like Giada, the Pioneer Woman, etc.). I never got into the competition shows. This dish looks so good, Medha! I love asparagus in just about anything, so I’m loving the different options for this dish!

    Reply

  3. David @ Spiced says

    What a fun experiment with the asparagus 3 ways! And I’ve always loved couscous “risotto,” so I know this recipe would be a huge hit around here. We’ve been eating asparagus like crazy lately, too!

    Reply

  4. Amanda says

    I love your choice of shows to watch at the gym. That’s a lot better than the news in a constant loop.
    Asparagus always seems like spring to me! Each of these ways looks yummy! Any way to fit more asparagus into my diet.

    Reply

  11. Alice @ Hip Foodie Mom says

    hahha, I know what you mean about cooking shows and the treadmill. . sometimes that’s the only way I can stay on and run! love watching them! and I love this Israeli Couscous Risotto!!!! I also LOVE spring veggies!!! and yes, bring on the asparagus! definitely one of my faves!

    Reply

  12. Julia says

    Ohhhhh girl, you are in good company…I don’t even own a TV, but miss cooking shows. I used to watch Cupcake Wars while on the Elliptical at my old gym, so I get the appeal 😉 This risotto looks fantastic! Looks like you nailed it all three ways! 🙂

    Reply

  13. Mir says

    I am in LOVE with Israeli couscous, always. It’s the best. Making it into risotto is just a win-win, as is watching TV all the time. 🙂

    Reply

  14. Katrina says

    #twinning!!! Looks like we’re sending good risotto vibes throughout the internet…although, you posted this yesterday so I am a bit behind!! lol Your recipe looks awesome! Making risotto with Israeli couscous sounds like a dream.

    Reply

  16. Ashley says

    Pearl couscous is a favorite of mine and with all this asparagus??? Sounds fantastic!!

    haha we had cable for years … and then got rid of it for years … and then finally got it back again only recently so I have been watching a tad bit more food network than I probably should be! 🙂

    Reply

  18. marcie says

    I LOVE MasterChef, and I watch Top Chef and Chopped too. I’m always impressed when they use an ingredients multiple ways, and this asparagus 3 ways is a great idea with this delicious risotto! I can’t get enough asparagus right now, so this looks perfect!

    Reply

  21. Cailee says

    YUM! This looks so good! I love asparagus! So perfect for Spring! And I used to LOVE Food Network, specifically Giada at Home/ Everyday Italian!! So fun!
    xoxo Cailee!

    Reply

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