Toasted Couscous Pumpkin Risotto
The influences of several cuisines are combined in this unique risotto made from quick-cooking couscous flavored with the sweetness of pumpkin and the richness of Parmesan. Serve with grilled fish.
    Pepper Puree:
  • 1 garlic clove, peeled
  • 1 cup bottled roasted red peppers, rinsed and drained

  • 1-1/2 cups couscous
  • 1 large onion, minced
  • 3 garlic cloves, minced
  • 1 teaspoon sugar
  • 3-1/3 cups water
  • 1/2 cup sherry
  • 3/4 teaspoon salt
  • 3/4 cup canned solid-pack pumpkin puree
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1-1/2 teaspoons unsalted butter

1. Make the pepper puree: In small saucepan of boiling water, blanch garlic 2 minutes. Transfer to a food processor, add roasted peppers and process to a smooth puree. Set aside.

2. For the risotto: In large skillet, heat couscous over medium heat, stirring frequently, until golden, about 3 minutes. Remove skillet from heat.

3. In large saucepan, combine onion, garlic and sugar with 1/3 cup of the water. Cook over medium heat, stirring frequently, until onion is wilted, about 7 minutes. Stir in couscous and sherry, and cook until sherry has evaporated, about 1 minute.

4. In a measuring cup stir together remaining 3 cups water and salt. Add to saucepan, 1/2 cup at a time, allowing couscous to absorb all liquid before adding any more. Continue cooking and adding liquid until all liquid has been added and couscous is creamy.

5. Stir in pumpkin, Parmesan and black pepper, and cook until heated through, about 3 minutes. Stir in butter. Serve topped with pepper puree.

Nutritional Information
Per serving: 238 calories, 2.7g total fat, 1.5g saturated fat, 0.7g monounsaturated fat, 0.3g polyunsaturated fat, 4.1g dietary fiber, 9g protein, 41g carbohydrate, 6mg cholesterol, 480mg sodium.
Good source of: beta-carotene, lutein & zeaxanthin.

Date Published: 09/19/2005 > Printer-friendly Version

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