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Favorite Spring Recipes

Risotto-Style Couscous with Peas, Radicchio, & Dill

This Risotto-Style Couscous with Peas, Radicchio, & Dill recipe is a quick and simple vegetarian twist on traditional risotto which is usually made with arborio rice.

Course Entree
Cuisine Vegetarian

Ingredients

  • 3 Tbsp olive oil divided
  • 2 shallots (or 1 small onion) diced
  • 1 garlic clove minced
  • 1 1/2 cups Israeli couscous
  • 1/2 tsp salt
  • 1/2 cup dry white wine
  • 3 cups water divided
  • 1/2 cup frozen peas
  • zest from 1 lemon
  • 1/4 cup shredded salty cheese (such as Parmesan Reggiano or Manchego) + more for serving
  • 1 heat Radicchio chopped into 1 inch pieces
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped fresh dill
  • 1 Tbsp lemon juice
  • Red pepper flakes, salt, and pepper to taste

Instructions

  1. In a large dutch oven or skillet, heat oil over medium heat. Add shallots and garlic and saute for 5 minutes or until onions are translucent. Add couscous and 1/2 tsp salt and saute for another minute to toast them.

  2. Add wine and 1 cup of water and let cook until the liquid has been absorbed, stirring often. Add 1 more cup of water and let cook until the liquid has been absorbed, stirring often. Add remaining cup of water and frozen peas and let cool until absorbed, stirring often.

  3. Remove from heat and fold in the cheese and lemon zest. Taste and add more salt or cheese, if needed.

  4. Meanwhile, toss together the radicchio, walnuts, dill, 2 Tbsp olive oil, and lemon juice in a small mixing bowl. Top over the couscous mixture and sprinkle with pepper and red pepper flakes.

  5. Taste and add more salt, pepper, or red pepper flakes, as needed. Serve right away.