Lebanese couscous risotto with carrots and snow peas

4 servings

Ingredients

Quantity Ingredient
1 medium Red bell pepper
½ cup Baby lima beans fresh or frozen
½ pounds Thin asparagus, trimmed cut into 1\" lengths
2 mediums Carrots, thinly sliced
2 ounces Haricot verts or green beans, trimmed cut into 1\" lengths
3 ounces Snow peas, strings removed
1 quart Chicken stock or canned low-sodium broth
2 tablespoons Olive oil
¼ cup Red onion(s), minced
1 cup Lebanese couscous (about 1/2 lb)
¼ cup Dry white wine
2 tablespoons Butter
¼ cup Grated Parmesan cheese plus more for serving
2 tablespoons Flat-leaf parsley finely chopped
Salt and pepper to taste

Directions

1. roast the bell pepper directly over a gas flame or under a broiler, as close to the heat as possible, turning often, until charred all over. Transfer the pepper to a paper bag and let steam for 10 minutes. Scrape off the blackened skin and remove the stem, seeds and ribs. Cut the pepper into -inch dice.

2. Bring a medium saucepan of salted water to a boil. Add the lima beans and blanch over moderately high heat until just tender, about 6 minutes for fresh and 3 minutes for frozen. Using a slotted spoon, transfer to a colander, rinse with cold water, and drain thoroughly; transfer to a bowl. Repeat the process with the asparagus, carrots, haricots verts, and snow peas, cooking each until tender, about 3 minutes for the asparagus, carrots and haricot verts and 2 minutes for the snow peas.

The recipe can be prepared to this point up to 6 hours ahead; cover the vegetables and let stand at room temperature.

3. Bring the chicken stock just to a boil in a medium saucepan; keep warm. Heat the olive oil in a large nonreactive saucepan. Add the red onion and cook over moderate heat, stirring, until translucent, about 4 minutes. Add the couscous and stir to coat. Add the wine and simmer until evaporated, about 2 minutes. Add cup ofthe warm stock and cook, stirring occasionally until absorbed, about 4 minutes. Continue adding the stock cup at a time, stirring occasionally until it is absorbed before adding more. The couscous is done when it is tender but still slightly chewy, about 55 minutes total cooking time.

4. Add the blanched vegetables and roasted pepper to the couscous and stir over moderate heat until warmed through. Remove from the heat, stir in the butter, cup Parmesan, and the parsley; season with salt and pepper.

5. Spoon the couscous risotto into warmed shallow bowls or soup plates. Serve at once, passing additional Parmesan at the table.

Food and Wine April 1995

Submitted By DIANE LAZARUS On 04-18-95

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