PEARL COUSCOUS RISOTTO
This pearl couscous risotto with mushrooms is wonderfully flavoursome and creamy. Best of all, it doesn’t require the constant stirring that regular risotto does! Serve with juicy steak and plenty of greens.
I could eat pearl couscous every week, it’s so good – do you agree?
I’ll definitely be using it to make risotto again. Between this and my oven baked risotto, I don’t know if I can ever go back to regular stove top rice risotto!
PEARL COUSCOUS RISOTTO
This pearl couscous risotto is wonderfully flavoursome and creamy. Best of all, it doesn’t require the constant stirring that regular risotto does! Serve with juicy steak and plenty of greens.
Ingredients
RISOTTO
- 250 g portobello or Swiss brown mushrooms (8.8oz)
- 1 brown onion
- 3 cloves garlic
- 1 Tbsp chicken stock powder
- 2 cups boiling water (500ml)
- 2 Tbsp butter
- 1 cup pearl couscous (200g)
- 1/4 cup white wine (60ml)
- 1 tsp dried thyme
- 1/2 cup finely grated parmesan (45g)
STEAK
- 550 g beef sirloin steaks (1lb 3oz)
- 2 tsp olive oil
VEGGIES
- 1 broccoli
- 250 g green beans (8.8oz)
- 2 cloves garlic
- 1/2 Tbsp olive oil
Instructions
PREPARE INGREDIENTS
Slice mushrooms, dice onion and crush garlic for risotto. Dissolve stock powder in boiling water. Rub steaks with oil and season with salt and pepper. Prepare veggies by cutting broccoli into small florets, trimming ends off beans and crushing garlic.
COOK RISOTTO
Melt butter in a medium-sized non-stick pot on medium heat. Stir in onion and garlic and cook for 2 minutes, until onion is starting to soften. Add mushrooms and cook until just soft (about 3 minutes).
Stir in couscous and cook for a minute, to lightly toast. Add wine and cook until virtually evaporated. Stir in stock and thyme, reduce heat to medium-low and cover with a lid. Leave to gently simmer for 12-15 minutes, stirring every couple of minutes, until liquid has been absorbed.
COOK STEAK
Meanwhile, heat a large frying pan on medium-high. Cook steak for 3 minutes each side (for medium-rare), then transfer to a board, cover with foil and leave to rest for 5 minutes.
COOK VEGGIES
Add oil to same pan used to cook steak on high heat. Add broccoli, beans and garlic. Stir fry for 3-4 minutes, until lightly charred and tender. Remove from heat.
SERVE
Stir parmesan into risotto to melt. Slice steak into strips. Divide risotto between warmed serving bowls and top with steak. Serve with veggies on the side. Grate a little extra parmesan over the top, if you like.
Recipe Notes
WINE MATCH: Ideally a Pinot Noir.
GLUTEN-FREE OPTION: Use gluten-free stock powder. Replace couscous with a small gluten-free pasta (i.e. macaroni or orzo, if available) - cooking time may vary so keep an eye on it, and add a little extra water if liquid disappears before pasta is cooked.
INGREDIENT SWAPS / NOTES: If you don’t want to use wine, you can replace this with water instead. Rump steak is a good alternative to sirloin steak.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave.
