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Vegetable 'Israeli' COUSCOUS risotto Recipe
by Foodessa

Vegetable 'Israeli' COUSCOUS risotto

Moist Semolina meets water to roll out these precious, rugged pasta pearls into a 'Risotto'.
Your menu can also extend itself to this double-duty use of 'Risotto'...into stuffed mushrooms.

For a dedicated post...refer to:

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4


  • . >(American / Metric measures)<
  • . 2 tbsp. (30ml) E.V.Olive Oil
  • . 2 tbsp. (30ml) unsalted butter
  • . 1 large sweet onion, chopped
  • . 1 large red bell pepper, chopped
  • . 1 medium carrot, shredded
  • . 10 mushroom* stems, chopped (optional)
  • . 1/2 tsp. (2.5ml) each sea salt and garlic powder
  • . 1/2 tsp. (2.5ml) each of dried herbs: basil, oregano, sage, tarragon
  • . RISOTTO:
  • . 2 cups (450g) 'Israeli' couscous
  • . 1/2 cup (250ml) sweet, White wine or Sherry
  • . 6 cups (1.5L) chicken or vegetable broth, kept warm
  • . 1 cup (180g) grated 'Parmeggiano Reggiano', packed
  • .
  • . *Mushroom stems: taken from 10 large 'cremini' mushrooms which can then be used for stuffed mushrooms.


  1. . VEGETABLE MIX: In a large, deep saucepan, heat both oil and butter over medium heat. Add the onions and sauté until translucent and lightly caramelized. Add the remaining vegetables and seasoning. Cook just a few minutes more. Afterwards, remove half the amount of vegetable mix and set aside under cover to keep warm. Create a well in the center of the pan to soon receive the couscous.
  2. . RISOTTO: Add the couscous into the pan and lightly roast it within the center part of the pan. Stir occasionally for about a minute or so. Add the wine and stir. When it starts showing final absorption, start ladling in a small quantity of warm broth. Turn down the heat to low-medium to continue simmering. Repeat the slow broth ladling. Note: have the couscous lightly dry out before adding more broth. Frequently stir until most of the liquid is absorbed into a tender and creamy couscous 'Risotto'. Takes about 20-25 minutes. Add back the remaining cooked vegetables and combine. Remove from heat.
  3. . Finish the risotto by stirring in most of the Parmesan cheese and leave some aside for topping. Garnish with optional shaved pieces of Parmesan and some parsley.
  4. . Buon appetito and Claudia's flavourful wishes