Pearl couscous rivals risotto in new culinary trend

Pearl couscous is larger than traditional couscous and slightly resembles barley. It is an excellent source of carbohydrates and protein, as well as iron, phosphorus, and calcium, making it an ideal ingredient for vegans and vegetarians and for those mindful of maintaining a healthy diet. It works well as a base for salads and casseroles and as an addition to vegetable soups and creams, adding heartiness and interesting texture.

Try this simple recipe for couscous with asparagus. The classic Italian risotto inspires the dish, but instead of rice, we use couscous, which achieves a creamy consistency with the proper cooking method. It's the perfect combination with the delicate flavour of asparagus and the distinct taste of Parmesan.

Ingredients:

• 4 tablespoons butter (57 grams), divided,
• 1 medium yellow onion, chopped,
• Kosher salt and ground black pepper,
• 3 cloves garlic, thinly sliced,
• 1 cup pearl couscous (170 grams),
• ⅓ cup dry white wine (approximately 80 millilitres),
• A bunch of asparagus, trimmed and cut into smaller pieces (stalks and tips separated),
• ½ cup Parmesan cheese, finely grated (approximately 45 grams) + 1-2 tablespoons for serving,
• ½ cup fresh parsley, finely chopped.

Instructions:

1. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the onion, ½ teaspoon of salt and pepper, and then sauté, stirring, until the onion softens, for 3 to 5 minutes.
2. Add the garlic and sauté for a moment, until it becomes fragrant. Then add the couscous and stir until it begins to toast.
3. Pour in the wine and cook, stirring, until the skillet is almost dry, about 1 minute.
4. Add 710 millilitres of water and ½ teaspoon salt, then cook, stirring occasionally, for 5 minutes.
5. Add the asparagus stalks and cook, stirring, for 3 minutes. Then add the asparagus tips. Continue cooking, stirring, until almost all the liquid is absorbed and the asparagus is tender, about 2 minutes.
6. Remove from heat, add the Parmesan, parsley, and one tablespoon butter, then stir until the butter melts.
7. Season with salt and pepper to taste. Serve topped with additional Parmesan and parsley.

This dish is a wonderful way to introduce spring flavours into your everyday menu, combining simplicity of preparation with elegant taste.

The recipe comes from the cookbook "Milk Street 365: The All-Purpose Cookbook for Every Day of the Year".