Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.
Recipe information
Total Time
35 minutes
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes. Mix in radicchio and cheese. Season to taste with salt and pepper.
Step 2
Meanwhile, finely chop parsley in mini processor. Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.
Step 3
Transfer couscous to bowl. Swirl half of parsley butter into top of couscous. Serve, passing remaining parsley butter.
Nutrition Per Serving
Recipe notes
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