Zucchini Pearl Couscous Risotto
Delightfully green and subtly sweetened by sautéed onions, this zucchini pearl couscous risotto is fun to eat and very nutritious. This is a great dinner for kids, who will love the pearl texture while packing in a ton of zucchini.
Ingredients
4 Local Roots zucchini, small to medium1 Local Roots onion
1 cup pearl couscous
½ tbsp olive oil
1 tsp salt
1 cup vegetable stock
1 ½ cups water
Directions
- Dice the onion, then cut off the stem ends of each zucchini. Grate the zucchini.
- In a saucepan on medium, drizzle in ½ tbsp of olive oil. Sauté the diced onions until softened, then add in 1 cup of pearl couscous and toast for 2-3 minutes.
- Add the grated zucchini to the pan and sprinkle over 1 tsp of salt.
- When the zucchini, onions, and couscous have cooked down and begin to stick to the pan slightly, add in 1 cup of vegetable stock and 1 ½ cups water.
- Stir evenly, then allow to simmer away for 30-35 minutes, until the couscous is tender to the center. Stir every few minutes to prevent the couscous from sticking to the bottom of the pan.
- When the water and stock have been absorbed and the couscous has a creamy, thickened consistency, it is ready to serve. Enjoy!
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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