Creamy Pearl Couscous with Shallot, Fennel, and Radicchio Recipe - Vegetarian Times

Creamy Pearl Couscous with Shallot, Fennel, and Radicchio

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In this satisfying entrée, pearl couscous stands in for Arborio rice to make a risotto-like dish.

  • 4Servings

Ingredients

  • 3 1/2 Tbs. olive oil, divided
  • 1/3 cup finely chopped shallots, plus 2 cups diced shallots
  • 1 1/2 cups coarsely chopped radicchio (4 oz.)
  • 1/3 cup finely chopped fresh fennel, plus 1 cup diced fresh fennel, plus 2 Tbs. chopped fennel fronds
  • 2 Tbs. white balsamic vinegar
  • 1 1/4 cups low-sodium vegetable broth
  • 3/4 cup dry white vermouth
  • 1 1/2 tsp. fennel seeds, coarsely crushed
  • 1 1/3 cups pearl or Israeli couscous
  • 1/2 cup grated Parmesan cheese (1 1/2 oz.)

Preparation

1. Heat 1 1/2 Tbs. oil in skillet over medium heat. Add 1/3 cup chopped shallots, and sauté 2 minutes. Transfer to bowl; add radicchio, 1/3 cup chopped fennel, and vinegar. Set aside.

2. Combine broth, vermouth, and 1 cup water in large measuring cup. Set aside.

3. Heat remaining 2 Tbs. oil in large saucepan over medium heat. Add 2 cups diced shallots, 1 cup diced fennel, and fennel seeds. Sauté 4 minutes, or until vegetables begin to soften.

4. Add couscous to saucepan. Cook and stir 2 minutes (couscous will stick to pan bottom). Add broth mixture. Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 8 to 9 minutes, or until couscous is creamy, stirring occasionally.

5. Mix in 1 Tbs. chopped fennel fronds and Parmesan. Season with salt and pepper, if desired. Serve topped with radicchio mixture and garnished with remaining 1 Tbs. fennel fronds.

Nutrition Information

  • Calories: 418
  • Carbohydrate Content: 59 g
  • Cholesterol Content: 9 mg
  • Fat Content: 15 g
  • Fiber Content: 4 g
  • Protein Content: 12 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 237 mg
  • Sugar Content: 7 g