The wheaty flavor of pearl couscous, which sometimes is labeled Israeli couscous, is nicely complemented by the salty, nutty notes of Parmesan cheese and the grassiness of fresh parsley.
Treat couscous like risotto for a creamy, fresh meal loopnews.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from loopnews.com Daily Mail and Mail on Sunday newspapers.
Sometimes the key to easy, flavorful weeknight cooking is looking at dishes in a different way. Risotto, for instance. In typical recipes, chicken broth is added to rice in stages, requiring constant stirring that knocks loose starches that combine with butter and broth to create a creamy sauce.
Delicious, yes, but we picked up a revelatory technique from Tel Aviv s farm-to-table restaurant Igra Rama that saved time and effort without sacrificing flavor. Chef Aner Ben Refael turns to a common Israeli pantry staple â pearl couscous â and treats it like rice for risotto.
Because couscous is not a grain but rather a tiny, round pasta â known as ptitim, or little crumbles in Hebrew â it requires much less cooking time. But it still releases enough starch to create the ideal creamy sauce. For this recipe from our book COOKish, little stirring is required.