Tested till perfect Pearl Couscous Risotto with Bacon and Snow Peas

Pearl Couscous Risotto with Bacon and Snow Peas

This creamy and delicious spin on risotto requires far less stirring than traditional rice risotto and cooks in half the time. Serve as a side dish with grilled chicken, fish or steak.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2005

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 5 5slices bacon, chopped
  • 1 cup 1cupchopped oniononions
  • 1-1/2 cups 1-1/2cupspearl couscous
  • 1/2 cup 1/2cupdry white wine or vegetable stock
  • 2 cups 2cupsvegetable stock
  • 1 cup 1cupsnow peasnow peas, trimmed and cut into thin strips
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 2 tbsp 2tbspbutter
  • 1 pinch 1pinchpepper
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In saucepan, fry bacon over medium-high heat until crisp, 3 to 5 minutes. Transfer to paper towel-lined plate.

Drain fat from pan; fry onions over medium heat, stirring occasionally, until softened, about 5 minutes. Add couscous; stir until lightly toasted, about 2 minutes.

Add wine; simmer until reduced by half, about 2 minutes. Add vegetable stock; simmer, stirring often, until reduced by half and couscous is just tender, about 8 minutes.

Add snow peas and bacon; simmer until risotto is thickened and creamy, about 3 minutes. Stir in Parmesan, butter and pepper; heat until blended, about 2 minutes.

Nutritional Information Per serving: about

cal 473 pro 18g total fat 16g sat. fat 8g
carb 60g fibre 3g chol 38mg sodium 750mg

% RDI:

calcium 20 iron 12 vit A 8 vit C 20
folate 22
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