PEARL COUSCOUS RISOTTO STYLE (for 2 people)
INGREDIENTS
2 tablespoons olive oil
2 rashers pancetta
1 small onion, diced
1 clove garlic, minced
1 cup pearl Couscous
1 1/2 cups stock (chicken or vegetable) or water
salt and pepper
1 cup green peas. ( I use frozen and defrost them in microwave before adding)
3 tablespoons finely grated parmesan
4 tablespoons chopped parsley
METHOD
Place oil in heavy pot over medium heat.
Add onion and pancetta, saute for 2 - 3 minutes.
Add garlic and fry until you can smell the garlic. Don't brown the garlic or it will taste bitter.
Add stock or water and bring to the boil.
Stir in couscous and seasonings.
Bring to a simmer, cover pan and cook 8 - 10 minutes. Stir every couple of minutes to stop it sticking. Add more water if it becomes a little dry.
When it is cooked, the stock will have been absorbed.
Add the peas and heat through.
Stir through the parmesan and parsley and serve.
Disclaimer: I received the Blu Gourmet Pearl Couscous from a PR company.
Please pop over and visit Jenius for other pearl couscous recipes. If you live in Australia you could win a packet.
