Risotto is delicious, but often quite rich (aka drenched in butter and cheese). I health-i-fied this one up and the kids LOVE it (again…mommywin). In this picture it’s served as a side to my Pesto Baked Salmon.
- 1 1/4C water
- 1C Israeli Couscous (sometimes called Pearl Couscous)
- 1t dried basil (or 1T fresh
- 2T sundried tomatoes in oil (drain slightly but you want some of this yummy oil in the mix)
- 1/2t garlic powder
- 4T goat feta, crumbled
- 2T chopped scallions (optional)
- Pink salt
Bring the water to boil and add couscous. Reduce to low heat and leave lid on. Once it’s cooked for 5 minutes add the remaining ingredients with the exception of the feta, stir and then cook covered for another 5 minutes stirring occasionally. Add the feta once all water is absorbed and stir until slightly melty.
Note: technically Israeli couscous is pretty processed by my standards (not a whole grain), so this is a sometimes grain in our house, but is very much an enjoyed one!