Couscous Risotto

Ingredients

• ½ cup olive oil
• 1 medium-size onion, minced
• 10 medium-size garlic cloves, smashed, peeled and minced
• 3 tablespoons ground cumin, preferably freshly ground
• 1 tablespoon curry powder
• 2 cups couscous
• 4 cups chicken broth or vegetarian broth (see Micro-Tip)
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    407 calories; 19 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 8 grams protein; 618 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 cups

Preparation

1. Place oil in a 14- by 9- by 2-inch oval dish. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 2 minutes. Stir in spices and cook for 3 minutes.
2. Stir in couscous and pour broth over mixture. Cook for 10 minutes.
3. Remove from oven. Stir in salt and pepper.

• Halve all ingredients. Use a 2 1/2-quart souffle dish. Cook oil, onions and garlic as in Step No. 1. Cook spices for 2 minutes. Cook couscous and broth as in Step No. 2 for 6 minutes. Finish recipe as above.
• Cook oil as in Step No. 1 for 3 minutes. Cook onion and garlic for 3 minutes. Cook spices for 3 minutes. Cook couscous and broth as in Step No. 2 for 9 minutes. Finish recipe as above.

25 minutes