Quinoa-Couscous "risotto"

5.0(7)

This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)

by Outta Here·published 2007-06-25

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Grains

Servings

4 serving(s)

Total time

25 min

prep 10 min

Calories / serving

282 kcal

Ingredients (12)

serves

1 tablespoon olive oilolive-oil
1/2 cup red onion, choppedred-onion
1/4 cup green onion, chopped (with some of the green part)scallion
2 garlic cloves, peeled and mincedgarlic
1/2 cup quinoa, rinsed and drainedquinoa
1/2 cup israeli couscousisraeli-couscous
1 cup orange juiceorange-juice
1 1/8 cups low sodium chicken brothchicken-broth
1/2 teaspoon ground gingerginger
1 teaspoon ground cumincumin
1/4 cup slivered almonds, toastedslivered-almonds
salt and pepper, to tastesalt-and-pepper

Instructions (5 steps)

01Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
02Stir in remaining ingredients (except almonds, salt and pepper).
03

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Rich recipe — supports nutrition-aware planning.

Quinoa-Couscous &quot;risotto&quot;

Quinoa-Couscous "risotto"