Quinoa-Couscous "risotto"

“This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
  2. Stir in remaining ingredients (except almonds, salt and pepper).
  3. Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
  4. Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
  5. Serve.

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