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Israeli Couscous Risotto with Caramelized Onions and Sausage

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Israeli Couscous Risotto with Caramelized Onions and Sausage
  • Prep 35 min
  • Total 35 min
  • Servings 4
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Israeli couscous is a larger couscous that tastes delicious when cooked risotto-style. Try this sweet/salty/spicy take on a risotto with a new grain.
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

  • 1 teaspoon olive oil
  • 1 large onion, diced (1 cup)
  • 1 teaspoon sugar
  • 3 links (4 oz each) lean sweet Italian turkey sausage, casings removed
  • 1 1/2 cups uncooked Israeli couscous
  • 1/4 cup white wine or chicken broth
  • 2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
  • 1 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon freshly grated lemon peel
  • 2 cups baby spinach leaves, roughly chopped
  • 1/3 cup shredded Parmesan cheese
Make With
Make With
Progresso Broth

Steps

  • 1
    Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.
  • 2
    Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.
  • 3
    Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try substituting whole wheat Israeli couscous for the regular. It tastes just as delicious!
  • tip 2
    Baby arugula leaves can easily be substituted for the spinach in this recipe; it adds a nice peppery flavor to round out the dish.
  • tip 3
    Add a little crunch to this dish by sprinkling pepitas, pine nuts or chopped walnuts over the risotto before serving.

Nutrition

450 Calories, 12g Total Fat, 27g Protein, 57g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
720mg
30%
Potassium
380mg
11%
Total Carbohydrate
57g
19%
Dietary Fiber
4g
17%
Sugars
4g
Protein
27g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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