Israeli Couscous Risotto

Legend has it that Prime Minister David Ben-Gurion asked the owners of the Osem food company to create a wheat-based rice substitute when rice was hard to come by during Israel’s early years. Known as “Ben Gurion rice,” this originally rice-shaped dish has morphed into the round-shaped product we know today as “Israeli couscous.” Larger beads than traditional couscous, Israeli couscous is very popular and widely available outside of Israel and we love making risotto with it. It’s not as temperamental as Arborio rice and we enjoy its al dente, pasta-like texture. Toasting the couscous first (as we often recommend with grains) gives it a delicious nutty flavor, and the sun-dried tomatoes add a bright note to the dish.

SERVES 4 TO 6

4 cups vegetable stock, plus more if needed

3 tablespoons unsalted butter

1 leek, white part only, thinly sliced (reserve greens for making stock, see here)

2 cups Israeli couscous

1 cup sun-dried tomatoes, packed in oil, drained, and cut into thin strips

5 ounces baby spinach

2 tablespoons basil leaves cut into thin ribbons

1 cup grated Parmesan

Kosher salt and freshly ground black pepper

Bring the stock to a boil in a medium saucepan. Reduce the heat, cover the pan, and simmer gently.

In a large skillet, melt 1 tablespoon of the butter over low heat. Add the leek and gently sauté until soft and translucent, 5 to 6 minutes. Add the couscous and stir continuously with a wooden spoon for 1 minute.

Increase the heat to high and pour in just enough of the simmering stock to cover the couscous. Cook, stirring constantly, until the liquid has been absorbed. Make sure to maintain an active simmer. Stirring constantly, continue to add more stock, about ½ cup at a time, until each addition has been absorbed and the couscous is approaching tender-firm, about 12 minutes. As you cook, be sure to scrape the bottom of the pan with your spoon to prevent the couscous from sticking. When all the stock has been added, the couscous should be al dente. If not, continue to cook, adding stock or water, until it is.

Add the tomatoes, spinach, and basil, and stir until the spinach is wilted. Stir in the remaining 2 tablespoons butter and the Parmesan. Season to taste with salt and pepper and serve.