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Pearl Couscous Risotto with Bacon and Snow Peas

By The Canadian Living Test Kitchen

Tested till perfect

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Pearl Couscous Risotto with Bacon and Snow Peas

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 473
pro 18 g
total fat 16 g
sat. fat 8 g
carb 60 g
fibre 3 g
chol 38 mg
sodium 750 mg
% RDI: -
calcium 20
iron 12
vit A 8
vit C 20
folate 22

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.

Ingredients

  • 5 slices bacon, chopped
  • 1 cup chopped onions
  • 1-1/2 cups pearl couscous
  • 1/2 cup dry white wine or vegetable stock
  • 2 cups vegetable stock
  • 1 cup snow peas, trimmed and cut into thin strips
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 pinch pepper

Preparation

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.

Source : Canadian Living Magazine: August 2005

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