How long does israeli couscous risotto [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can israeli couscous risotto [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is israeli couscous risotto [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does israeli couscous risotto [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is israeli couscous risotto [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Israeli Couscous Risotto
[Vegan]

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Israeli Couscous Risotto [Vegan]

4-6

This delicious risotto is made with pearl couscous and asparagus three ways — roasted, sautéed, and puréed. Creamy and bursting with spring flavor, this hearty dish really celebrates asparagus. Risotto is creamy and luxurious on its own, but adding the asparagus purée makes it even more luxurious.

Ingredients You Need for Israeli Couscous Risotto [Vegan]

For the Roasted Asparagus:

1/3 of your asparagus, chopped (4-5 oz)
2 teaspoons olive oil
1/4 teaspoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon pepper

For the Sautéed Asparagus:

1 tablespoon olive oil
2 cloves garlic, minced
1 small red onion, diced
Pepper
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/3 of your asparagus (4-5 oz)

For the Asparagus Purée:

1/3 of your asparagus (4-5 oz)
2 1/4 cups water
Pinch salt

Other:

1 package of Israeli couscous
1-2 teaspoons salt, plus more to taste
1 teaspoon pepper

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How to Prepare Israeli Couscous Risotto [Vegan]

Preheat your oven to 350°F. Line a baking tray with aluminum foil.
Toss all the ingredients for the roasted asparagus and spread on the baking sheet.
Bake for 30 minutes.
Meanwhile, heat 2 cups of salted water in a small saucepan until boiling. Chop and add 1/3 of your asparagus to the boiling water and let cook.
In another deep pot, combine oil, garlic, and onion over low-medium heat until sizzling. Stir until onions are translucent and add pepper, oregano, thyme, garlic powder, and basil. Chop the last third of the asparagus and add to the pot. Turn the heat up to medium.
Add the dry couscous to the pot and toss with the sautéed asparagus, watching to see the couscous toast to a golden brown color.
Drain the boiling water/asparagus by placing a pot under a colander to collect the cooking water. Take the cooked asparagus and process it with 1/4 cup (new) water and a pinch of salt until liquefied. Set purée aside.
Take the reserved cooking water and reheat in the old saucepan until boiling.
Add the boiling water to the lightly toasted couscous/sautéed asparagus in the larger pot and turn the heat up to medium-high.
Stir thoroughly to prevent the couscous from sticking — it will cook quickly.
Stir in the asparagus purée and add salt and pepper to taste.