College kid couscous: Take the guesswork out of risotto by using Israeli couscous. Enjoy hot or as a cold salad. Photo by Daniel Johnston
Risotto is a fickle friend in the pasta world. It can take an eternity to cook and has a temperamental texture that can be grainy or totally mushy when its ratios are wrong. That’s why Israeli couscous is a college kid’s secret weapon for consistently flawless mock-risotto.
Not only does Israeli couscous cook in a fraction of the time, it also holds its form better, preventing it from turning into a pile of slop. Israeli couscous can be found in most grocers’ bulk dried goods section, and it’s perfect for budget-conscious shoppers. Aside from being scrumptious, this recipe is also high in fiber and promotes healthy digestion.
Pre-frying your couscous in olive oil before adding other ingredients is the most crucial step. This is where you’ll really bring out the natural nutty flavor that takes your risotto from bland to blam!
This dish can also be transformed into a salad, giving you more delicious options. To do this, hold off on adding the other ingredients once the couscous has absorbed all the chicken.
Instead, pop it into a closed container in the fridge to cool.
Chop two fresh tomatoes after removing their seeds and pulp, and double your amount of chopped parsley to 1/2 a cup. Fluff chilled couscous with a fork and stir together all of your ingredients in a bowl for a fresh and tasty dish.
INSTRUCTIONS
Ingredients
4 tbsp olive oil, divided
1/4 tsp kosher salt
1/4 tsp paprika
1/2 tsp ground black pepper, divided
1 chicken breast, skinless, chopped into bite-sized pieces
1 cup dried Israeli couscous
2 cups chicken stock
1/4 cup fresh parsley, chopped
1 1/2 tbsp fresh thyme, chopped
1/3 cup grated parmesan cheese
Chop chicken breast into bite-sized pieces. Combine salt, paprika and 1/4 teaspoon black ground pepper in a bowl and shake over chicken, rolling pieces so they are evenly coated.
Warm 2 tablespoon of olive oil in a frying pan over medium high heat for 1 minute. Add chopped seasoned chicken and saute approximately 7 to 10 minutes or until cooked through, then set aside in a covered bowl.
In a medium pot, heat 2 tablespoons olive oil over medium heat, add Israeli couscous and cook, stirring frequently for about 5 minutes until lightly golden and fragrant. Pour in chicken stock and bring to a boil.
Reduce to a simmer over medium-low heat and cook for 10 to 15 minutes until all of the stock has been absorbed. When half the stock has been absorbed, stir in chopped parsley and thyme.
Finish risotto by stirring in parmesan cheese, 1/4 teaspoon black pepper and cooked chicken, then serve immediately.