Couscous “Risotto”

Name: Couscous “Risotto”
Cook time: 45 min
Total time: 45 min
Ingredients: 4 tablespoons (½ stick) salted butter, cut into 4 pieces; 1 medium yellow onion, chopped; Kosher salt and ground black pepper; 3 medium garlic cloves, thinly sliced; 1 cup pearl couscous; ⅓ cup dry white wine; 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve; ½ cup lightly packed fresh flat-leaf parsley, finely chopped, plus more to serve

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 4

Ingredients

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4 tablespoons (½ stick) salted butter, cut into 4 pieces1 medium yellow onion, choppedKosher salt and ground black pepper3 medium garlic cloves, thinly sliced1 cup pearl couscous⅓ cup dry white wine1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve½ cup lightly packed fresh flat-leaf parsley, finely chopped, plus more to serve

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Instructions

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Step 1

In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion, 1/2 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the couscous and cook, stirring often, until it begins to brown.

Step 2

Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and 1/2 teaspoon salt, then cook, stirring occasionally, until almost all the liquid has been absorbed, 9 to 10 minutes.

Step 3

Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley.