INGREDIENTS
Serves 2
1 quart chicken or vegetable broth
4 tablespoons extra-virgin olive oil, divided
1/2 pound Israeli couscous
1 small white onion, peeled and finely diced
1 small red bell pepper, seeded and finely diced
1 small zucchini, finely diced
1/2 cup asparagus tips
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons finely minced fresh chives
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. In a medium saucepan, heat the broth over medium heat until almost boiling.
2. Meanwhile, in a small sauté pan, heat half of the oil over medium heat. Add the couscous and toss well in the oil. Cook until golden, about 5 minutes, stirring often. Remove the couscous from the pan and set aside.
3. In the same pan, heat the remaining oil until barely smoking. Add the onion, bell pepper, zucchini, asparagus, and garlic. Sauté about 3 minutes.
4. Return the couscous to the pan with the vegetables and add about one-third of the hot broth. Cook uncovered over low heat until the broth has been absorbed, stirring occasionally. Repeat the process, adding more broth in portions until the couscous is al dente and almost all of the broth has been absorbed.
5. Turn off heat and add the Parmesan cheese and chives. Season with salt and pepper and serve.
THE RISOTTO METHOD
Usually associated with the classic Italian rice dish, adding hot broth gradually to short-grained starchy rice results in a creamy texture that is prized in a good risotto. This couscous is unique and acts much in the same way.