Couscous Risotto Food

ISRAELI COUSCOUS RISOTTO WITH CARAMELIZED ONIONS AND SAUSAGE

Steps:

• Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.
• Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.
• Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.

ISRAELI COUSCOUS RISOTTO WITH SQUASH, RADICCHIO, AND PARSLEY BUTTER

Steps:

• Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes. Mix in radicchio and cheese. Season to taste with salt and pepper.
• Meanwhile, finely chop parsley in mini processor. Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.
• Transfer couscous to bowl. Swirl half of parsley butter into top of couscous. Serve, passing remaining parsley butter.

COUSCOUS RISOTTO

Steps:

• Place oil in a 14- by 9- by 2-inch oval dish. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 2 minutes. Stir in spices and cook for 3 minutes.
• Stir in couscous and pour broth over mixture. Cook for 10 minutes.
• Remove from oven. Stir in salt and pepper.

COUSCOUS RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE

Steps:

• Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;

QUINOA-COUSCOUS "RISOTTO"

Steps:

• Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
• Stir in remaining ingredients (except almonds, salt and pepper).
• Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
• Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
• Serve.

ISRAELI COUSCOUS RISOTTO WITH SHIITAKES

Steps:

• Bring broth and 4 cups water to a boil in saucepan. Reduce heat to low.
• Heat 1 Tbs. oil in large saucepan over medium heat. Add mushrooms and poblano, and sauté 5 minutes, or until mushrooms have released their juices. Transfer to plate, and set aside.
• Heat remaining 1 Tbs. oil in same pan over medium heat. Add shallots, and sauté 2 minutes, or until soft.
• Add carrot, and sauté 3 minutes more. Add couscous, and cook 3 minutes, or until lightly browned, stirring constantly.
• Stir 1/4 cup broth mixture into couscous mixture. Reduce heat to medium low. Add 1/4 cup more liquid, and cook until liquid has been absorbed.
• Continue adding liquid, cooking and stirring 12 minutes, or until couscous is tender and all liquid has been used.
• Add peas and reserved mushroom mixture, and cook 2 minutes more, or until peas are heated through.
• Stir in 3 Tbs. chives and tarragon, and season with salt and pepper. Serve garnished with remaining chives.

COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS

Steps:

• Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
• Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
• Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.