Israeli Couscous Risotto With Squash Radicchio And Parsley Butter Recipes

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ISRAELI COUSCOUS RISOTTO WITH SQUASH, RADICCHIO, AND PARSLEY BUTTER



Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter image

Categories     Food Processor     Cheese     Citrus     Dairy     Herb     Vegetable     Quick & Easy     High Fiber     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter, room temperature, divided
1 large onion, chopped (2 1/2 cups)
3 teaspoons grated lemon peel, divided
1 (8.8-ounce) package toasted Israeli couscous (about 1 3/4 cups)
3 cups low-salt chicken broth
3 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
1 cup diced radicchio
3/4 cup finely grated Parmesan cheese
1 cup (packed) fresh Italian parsley leaves

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.

ISRAELI COUSCOUS WITH SQUASH



Israeli Couscous with Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

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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  • 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.

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