Couscous Risotto

Name: Couscous Risotto
Total time: 25 min
Yield: 8 cups
Ingredients: 1/2 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 1/2 teaspoons kosher salt; Freshly ground black pepper

By Barbara Kafka

Total Time: 25 minutes
Rating: 3(10)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:8 cups

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Stir in couscous and pour broth over mixture. Cook for 10 minutes.
Step 3
Remove from oven. Stir in salt and pepper.

Tips

Halve all ingredients. Use a 2½-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.