Sauteed spinach and Israeli pearl couscous create this twist on a classic arborio rice risotto. It’s a richly satisfying dish that is delicious on its one or alongside Ed’s Rosemary & Fennel Crusted Chateaubriand: https://youtu.be/uMsgPP6Nyf8
I cook it totally like risotto – fry onion and mushrooms on a mix of butter and olive oil, than i deglaze it with tsp of red wine, then i add couscous and fry it together, than i add beef broth, about two or three times, and then i add grated parmesan, so i get dark brown risotto)
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I cook it totally like risotto – fry onion and mushrooms on a mix of butter and olive oil, than i deglaze it with tsp of red wine, then i add couscous and fry it together, than i add beef broth, about two or three times, and then i add grated parmesan, so i get dark brown risotto)