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.
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.
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.
Remove from heat and fold in the cheese and lemon zest. Taste and add more salt or cheese, if needed.
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.
Taste and add more salt, pepper, or red pepper flakes, as needed. Serve right away.