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Israeli Couscous Risotto with Caramelized Onions and Sausage
Israeli Couscous Risotto with Caramelized Onions and Sausage
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Prep Time:
35 minutes
Total Time:
35 minutes
Try a flavorful twist on risotto using Israeli couscous for a unique and tasty dish.
Ingredients:
  • 1 teaspoon olive oil
  • 1 large onion, diced (1 cup)
  • 1 teaspoon sugar
  • 3 links (4 oz each) lean sweet Italian turkey sausage, casings removed
  • 1 1/2 cups uncooked Israeli couscous
  • 1/4 cup white wine or chicken broth
  • 2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
  • 1 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon freshly grated lemon peel
  • 2 cups baby spinach leaves, roughly chopped
  • 1/3 cup shredded Parmesan cheese
Instructions:
  • In a 4-quart Dutch oven or heavy-bottom saucepan over medium heat, caramelize the onion in oil and sugar for 5 to 10 minutes, stirring occasionally. Add sausage and cook until browned, breaking it up with a spoon.
  • Stir in couscous and cook for 1 minute. Pour in wine and simmer until absorbed by couscous. Add 1 cup broth and stir occasionally until absorbed, about 5 minutes. Pour in remaining 1 cup broth and cook until absorbed, stirring occasionally. Finish by adding water and cooking until fully absorbed, stirring occasionally.
  • Take the mixture off the stove. Mix in red pepper flakes, lemon zest, spinach, and Parmesan cheese, stirring until the spinach wilts. Top with extra shredded Parmesan cheese, if desired. Serve right away.

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