Israeli Couscous Risotto With Caramelized Onions And Sausage Recipes

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COUSCOUS RISOTTO



Couscous Risotto image

Provided by Barbara Kafka

Categories     quick, side dish

Time 25m

Yield 8 cups

Number Of Ingredients 9

1/2 cup olive oil
1 medium-size onion, minced
10 medium-size garlic cloves, smashed, peeled and minced
3 tablespoons ground cumin, preferably freshly ground
1 tablespoon curry powder
2 cups couscous
4 cups chicken broth or vegetarian broth (see Micro-Tip)
1 1/2 teaspoons kosher salt
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 305 milligrams, Sugar 1 gram

ISRAELI COUSCOUS RISOTTO WITH CARAMELIZED ONIONS AND SAUSAGE



Israeli Couscous Risotto with Caramelized Onions and Sausage image

Israeli couscous is a larger couscous that tastes delicious when cooked risotto-style. Try this sweet/salty/spicy take on a risotto with a new grain.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
1 large onion, diced (1 cup)
1 teaspoon sugar
3 links (4 oz each) lean sweet Italian turkey sausage, casings removed
1 1/2 cups uncooked Israeli couscous
1/4 cup white wine or chicken broth
2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
1 cup water
1/4 teaspoon crushed red pepper flakes
1 tablespoon freshly grated lemon peel
2 cups baby spinach leaves, roughly chopped
1/3 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g

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