Couscous Risotto With Tomatoes and Mozzarella
Published May 23, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium shallot or ½ small yellow onion
- 8ounces fresh mozzarella
- 2pints cherry or grape tomatoes
- 2tablespoons extra-virgin olive oil
- Salt and black pepper
- 1½cups pearl couscous (also called Israeli couscous)
- ½cup dry white wine
- ½cup basil pesto, store-bought or homemade, plus more for serving
- Torn fresh basil leaves, for serving (optional)
Nutritional analysis per serving (4 servings)
652 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 896 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. While the oven is heating, mince the shallot. Cut or tear mozzarella into roughly ½-inch pieces. Place tomatoes on a quarter sheet pan or baking dish large enough for them to spread out in a single layer. Drizzle with 1 tablespoon olive oil, season with salt and pepper and shake to coat.
- Step 2
Roast the tomatoes, gently shaking the pan halfway through, until they have blistered, burst and blackened in spots, about 20 minutes.
- Step 3
Meanwhile, heat the remaining 1 tablespoon olive oil in a large, high-sided sauté pan or Dutch oven over medium. Add the couscous and shallot, season with salt and pepper, and cook, stirring occasionally, until the couscous is lightly toasted and the shallot is softened, about 3 minutes.
- Step 4
Pour in the wine and simmer, stirring and scraping up any browned bits on the bottom of the pan with a wooden spoon, until the wine has almost completely evaporated, about 30 seconds.
- Step 5
Stir in 3 cups water, increase the heat to high, cover and bring to a simmer. Uncover and cook, stirring frequently so that the couscous doesn’t stick to the bottom of the pan. Decrease the heat as needed to maintain a simmer until almost all the liquid has been absorbed, the couscous is al dente and the mixture is creamy, 8 to 10 minutes.
- Step 6
Remove the pan from the heat. Scrape half of the roasted tomatoes into the risotto along with any juices from the sheet pan or baking dish. Add the pesto and stir to combine. Taste and season with salt as needed. Stir in the mozzarella. Serve garnished with the remaining tomatoes, a drizzle of pesto and fresh basil, if desired.
Private Notes
Comments
This was a bit low on salt and acid. By adding a squeeze of lemon juice and more salt, I got the flavor I hoped from the original recipe
".....but if you don’t feel like turning on the oven, try replacing them with a heaping cup of drained and chopped roasted red peppers ...." Air Fryer roasted cherry tomatoes 400° for 10 minutes. It's summer, no one wants to heat up the oven if they don't need to.
I second the note made earlier: 10 minutes in an air fryer at 400 is perfect for the tomatoes. Surprised more haven’t mentioned it - no need to heat up an oven. I plan to try with a whole grain - millet, maybe.
Really great, definite repeat. Nice at room temp in summertime.
I didnt want to turn on the oven, so I sauteed the tomatoes with garlic. Still delicious! I had slme Rancho Gordo cassoulet beans I’d just cooked, so added them for extra protein. Cannellini would probably have been better but these worked well.
The pesto was overwhelming in this dish. I did like the couscous instead of rice hack. The only way this dish was palatable was if you took couscous, tomato, and mozzarella all in a single bite. I suspect it may have to do with the quality of the pesto. If I made this again I would use a high quality pesto. My husband would not eat it after tasting it.