Risotto-Style Israeli Cous Cous, Zucchini, Tomatoes

Risotto-Style Israeli Cous Cous

I’ve long been an admirer of Israeli cous cous (sometimes referred to as Lebanese cous cous or pearl pasta), but it’s something of a novelty for my wife, so we tend to use it a lot (in place of rice or pasta).

I had an extra zucchini lying around, as well as a white onion so it was a pretty logical leap to make risotto and it’s almost too easy with Israeli cous cous.

I started by sauteeing my onion in some roasted garlic oil and added my diced zucchini just until it began to soften. The cous cous comes already toasted, so it doesn’t need much more sauteeing, but I did it anyway. I added water until it just barely covered everything in the pot – with a little Better Than Bouillon No Chicken Base. Continuous stirring is the key to a good, creamy, sticky risotto, so that’s what I did until almost all of the water was gone.

A little basil pesto, Parma! and diced tomatoes to finish it off and it was all done. Delicious.

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