Couscous gets the risotto treatment in this creamy springtime recipe
Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This 'risotto' uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce 'grains' with a rich, creamy consistency.
In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese.
When cooking the onion, take care to not let it brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish. Cook only until it softens, then add the garlic and cook until fragrant.
Much as in a traditional risotto, white wine is used to deglaze the pan, balancing the richness with a hit of brightening acidity.
Don't use especially thick nor super slender asparagus for this recipe. Choose average, pencil-sized spears so the pieces are perfectly tender when the couscous is done. Make sure to reserve the stalk and tip pieces separately; they're added at different times because they cook at slightly different rates. Serve with Parmesan and fresh flat-leaf parsley.
Pearl Couscous 'Risotto' with Asparagus
Start to finish: 30 minutes
Servings: 4
Ingredients:
4 tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces
1 medium yellow onion, chopped
Kosher salt and ground black pepper
3 medium garlic cloves, thinly sliced
1 cup pearl couscous
⅓ cup dry white wine
1 pound asparagus, trimmed and cut on the diagonal into ½-inch pieces; reserve the stalks and tips separately
1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve
½ cup lightly packed fresh flat-leaf parsley, finely chopped, plus more to serve
Directions:
In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant. Add the couscous and cook, stirring often, until it begins to brown.
Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then cook, stirring occasionally, for 5 minutes. Stir in the asparagus stalks and cook, stirring, for 3 minutes, then stir in the asparagus tips. Continue to cook, stirring, until almost all the liquid has been absorbed and the asparagus is tender, about another 2 minutes.
Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Telegraph
15 hours ago
- Telegraph
Jersey Royal, cuttlefish and samphire salad
Keep the skin on the potatoes for extra flavour – they add a lovely earthy note and save you the hassle of peeling. This simple salad is packed with unique, fresh flavours that are sure to impress your guests. Sometimes, the most uncomplicated dishes really are the most memorable. Overview Prep time 15 mins Cook time 20 mins Serves 3 Ingredients 500g Jersey Royals 500-600g prepared cuttlefish or squid (you can buy this online or from a fishmonger) 100ml rapeseed or olive oil 1 tbsp cider vinegar 150g samphire, trimmed Method Step In a large lidded pan of salted water, boil the 500g Jersey Royals whole for about 10-12 minutes, until tender. Then drain and keep warm in the pan with the lid on. Step Meanwhile, remove the tentacles from the 500-600g prepared cuttlefish and separate them. Then cut the cuttlefish body into rough 2-3cm pieces. Step Season the cuttlefish, then heat 50ml olive or rapeseed oil in a large frying pan. Cook the tentacles first over a low heat for about 3-4 minutes, turning them frequently as they cook. Then turn the heat up to high and add the rest of the cuttlefish. Cook for roughly two minutes, turning gently with a spoon or tongs as it cooks. Step Meanwhile, blanch the 150g trimmed samphire for 10 seconds, then drain and rinse briefly under cold water. Once the potatoes are cool enough to handle, cut them in half lengthways – then mix together with the cuttlefish and re-season if necessary.
The Independent
16 hours ago
- The Independent
Saffron brings a golden hue to this fresh combination of zucchini and pasta
This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, curly pasta. In this recipe from our cookbook ' Milk Street Backroads Italy,' we opted for easier-to-find but equally meaty pancetta, and lightened the dish's richness by swapping in half-and-half for the heavy cream. The restaurant uses gramigna pasta, a tubular, curled shape from the Emilia-Romagna region, but cavatappi or gemelli works just as well, combining with the zucchini and catching the lightly creamy sauce in its crevices. Saffron is best when steeped in hot liquid to extract its flavor and aroma. To infuse the dish with a golden hue and earthy-floral flavor, we soak a generous pinch of saffron threads in a portion of water before combining it with the pasta. Don't boil the pasta until al dente. Drain it when it has a little more bite than is desirable in the finished dish; the noodles will cook a bit more in the sauce. Also, don't forget to reserve 2 cups of the cooking water before draining the pasta. Serve with shaved Parmesan and freshly ground black pepper. Pasta with Zucchini, Pancetta and Saffron Start to finish: 40 minutes Servings: 4 Ingredients: 1 pound zucchini 12 ounces short, curly pasta, such as cavatappi or gemelli Kosher salt and ground black pepper ½ teaspoon saffron threads 3 ounces pancetta, finely chopped 1 medium garlic clove, smashed and peeled ½ cup half-and-half 1 ounce Parmesan cheese, shaved with a vegetable peeler Directions: Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Slice each half lengthwise about ¼ inch thick, then cut the strips crosswise into 1-inch sections. In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain. In a small bowl, combine 1½ cups of the reserved water and the saffron; set aside the remaining ½ cup water. While the pasta cooks, in a 12-inch skillet over medium, cook the pancetta and garlic, stirring occasionally, until the pancetta has rendered some of its fat and begins to crisp, about 3 minutes. Remove and discard the garlic, then stir in the zucchini and ½ teaspoon pepper. Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet. Bring to a simmer over medium-high and cook, stirring often, until the pasta is al dente, 4 to 5 minutes. Add the half-and-half and cook, stirring, until the sauce is lightly thickened and clings to the pasta, about 1 minute. Off heat, taste and season with salt and pepper. If needed, stir in additional reserved pasta water 1 tablespoon at a time to create a lightly creamy sauce. Transfer to a serving bowl and top with Parmesan.
Telegraph
2 days ago
- Telegraph
Garlic-infused broccoli and labneh dip
Inspired by Palestinian cuisine, where cooked greens often become delicious dishes, I decided to make a dip similar to the traditional taghmees. Luckily, I had most of the ingredients I needed already stocked in my kitchen. The idea was simple: blend cooked greens with yoghurt to create a creamy and herbaceous dip. It's a classic recipe that's often served with warm flatbread or as a side dish with other meals. With a drizzle of olive oil, it's ready to enjoy. Ingredients 4 tbsp olive oil 3 large garlic cloves, thinly sliced 250g broccoli florets 350g labneh or thick Greek yoghurt 1 tbsp lemon juice 1 red chilli, finely chopped 10g dill, finely chopped 10g parsley, finely chopped 5g mint leaves, roughly shredded ½ tsp Aleppo chilli flakes (or regular chilli flakes) 2 tsp sumac Method Step Add 3 large garlic and cook for about 3-4 minutes, being careful not to burn it – you want it to be just golden brown. Carefully remove the garlic from the oil onto a plate lined with kitchen paper, then leave both the garlic and oil aside to cool down. Step Blanch the 250g broccoli florets in a pan of boiling salted water for 2 minutes. Then remove using a slotted spoon and refresh under cold water until cool. The broccoli should be bright green, with a good bite.
