SAMHUINN: Toasted Couscous Pumpkin Risotto
Pepper Purée:
1 garlic clove, peeled
1 cup bottled roasted red peppers, rinsed and drained
Risotto:
11/2 cups couscous
1 large onion, minced
3 garlic cloves, minced
1 tsp sugar
31/3 cups water
1/2 cup sherry
3/4 tsp salt
3/4 cup canned solid-pack pumpkin purée or freshly cooked pumpkin
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
11/2 tsp unsalted butter
Prep Time: 25 minutes
Make the pepper purée: In small saucepan of boiling water, blanch garlic 2 minutes. Transfer to a food processor, add roasted peppers and process to a smooth purée. Set aside.
For the risotto: In large skillet, heat couscous over medium heat, stirring frequently, until golden, about 3 minutes. Remove skillet from heat.
In large saucepan, combine onion, garlic and sugar with 1/3 cup of the water. Cook over medium heat, stirring frequently, until onion is wilted, about 7 minutes. Stir in couscous and sherry, and cook until sherry has evaporated, about 1 minute.
In a measuring cup stir together remaining 3 cups water and salt. Add to saucepan, 1/2 cup at a time, allowing couscous to absorb all liquid before adding any more. Continue cooking and adding liquid until all liquid has been added and couscous is creamy.
Stir in pumpkin, Parmesan and black pepper, and cook until heated through, about 3 minutes. Stir in butter. Serve topped with pepper purée.
Nutrition Facts
Per serving: 238 calories, 2.7g total fat, 1.5g saturated fat, 0.7g monounsaturated fat, 0.3g polyunsaturated fat, 4.1g dietary fiber, 9g protein, 41g carbohydrate, 6mg cholesterol, 480mg sodium
Good source of: beta-carotene, lutein
Serves 6
http://www.wholefoods.com/recipes/wh_couscousrisotto.html
